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Chili Spareribs

Name: Chili Spareribs
Total time: 165 min
Yield: 6
Ingredients: 2 tsp mild chili powder; 2 tsp smoked paprika powder; 2 tsp sweet paprika powder; 4 tsp dried oregano; 2 tsp onion powder; 2 tsp salt; 1.8-2.25 kg pork spareribs; mashed potatoes, for serving; pointed cabbage or white cabbage, as a side dish

Slow-roasted pork ribs coated in a smoky, spiced chili rub until fall-off-the-bone tender.

165 min
598 kcal / serving
medium

Protein: 33.8 g
Fat: 50.5 g
Carbs: 2.2 g

Contains: milk (to the best of my knowledge)

Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.

Ingredients

6 servings

2 tsp mild chili powder
2 tsp smoked paprika powder
2 tsp sweet paprika powder
4 tsp dried oregano
2 tsp onion powder
2 tsp salt
1.8-2.25 kg pork spareribs
mashed potatoes, for serving
pointed cabbage or white cabbage, as a side dish

Method

Mix chili powder, smoked and sweet paprika powder, oregano, onion powder, and salt in a small bowl. Rub the spareribs all over with the mixture and let it sit for 15 minutes.
Preheat the oven to 160°C. Line the fat pan with aluminum foil. Place the spareribs on the grill rack, cover loosely with aluminum foil, and cook in the oven for 1 1/2 hours. Remove the foil and cook for another 45-60 minutes, until the meat is tender.
Remove from the oven, divide into 6 portions, and serve with mashed potatoes and cabbage.

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