• Freshly ground black pepper
  • 2 cups brown sugar
  • 7 ounces can crushed chipotle peppers
  • 2 garlic cloves, crushed
  • 3 tablespoons Honey
  • 1 1/2 teaspoons Rosemary
  • 2 teaspoons sea salt
  • 4 pounds pork spare ribs

Ready In 120 Minutes

Servings: 16

Cooking Instructions

Step 1

  • After you have seasoned the ribs, mix the ingredients for the sauce and set it aside. Preheat oven to 350.In order to cook the ribs in the oven, you need a steam tent.

Step 2

  • Cut 2 pieces of foil paper the length of the rack. Line both pieces together and fold the seems together to about 1/2-in wide. Then fold again, the objective is to seal it so you have no leaks.Use a cookie sheet or a baking pan, place the foil tent over it. Rub 1/2 of the sauce over the ribs--both sides.

Step 3

  • Place the rack on the foil tent, and seal the top of the tent folding it the same way you sealed the bottom.

Step 4

  • Place it in the oven and allow it to steam for 90 minutes. At the end of 90 minutes, pull out the ribs and carefully open the top of the tent. Remember there's a LOT of steam in there, don't burn yourself. The ribs will be cooked through, but not quite falling off the bone yet.Baste the top with the rest of the sauce, loosely close the tent and allow it to cook for another 15 minutes. After that time, open the tent and allow it cook uncovered for 15 more minutes. This last step will caramelize the sauce and make the ribs nice and sticky.
  • Length: 210 minutes