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Keyser Söze

On 11/19/15 1:00 PM, wrote:
On Thu, 19 Nov 2015 12:48:51 -0500, John H.
wrote:

My wife found this in People magazine. Great recipe, although I cut way back on the
'hot stuff'.

2 racks of meaty ribs

1 tsp cayenne pepper
2 tsp red pepper flakes
1 tbsp onion powder
2 tbsp garlic powder
1 tbsp smoked paprika
5 tbsp ground black pepper
1/4 cup kosher salt
2 tbsp ancho chili powder
1/2 cup chipotle powder
1 tsp ground coriander
1 tsp ground cumin

Heat oven to 275F. Mix all the seasonings in bowl. Generously rub the mixture into
the meat. Save extra for steaks, chops, whatever. Put ribs on rack in roasting pan,
and cook uncovered for 3 1/2 to 4 hours. Ribs will have a nice crust and be tender
inside.

I just noticed that this recipe was for a couple racks of beef ribs. Oh well, I used
it on pork ribs. I did not use any cayenne or ancho pepper. I used only about two
tablespoons of the chipotle powder and 1 tsp of the red pepper flakes. And, I
substituted cardamom for the coriander, 'cause I didn't have any coriander.

My wife still said it was pretty hot. Personally, I think I could have used more of
the 'hot stuff', but the ribs were damn good as fixed.

The only suggestion I have is to cook them uncovered on high heat for
an hour or so, (until you get a good bark on them) then cover and add
some kind of liquid to keep them moist. Reduce heat and cook the rest
of the way. The meat will fall off the bone.

If you put all that hot, spicy crap on the ribs, don't they just taste
like hot, spicy, indeterminate chunks of beef or pork? I suppose if you
don't like the taste of beef or pork, overspicy is the way to go.

I'd use the red pepper flakes, the onion powder, the garlic powder, the
paprika, a bit of black paper, a bit of salt, and skip the rest of the
hot, spicy spices. If I liked beef.