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Andrea's perfect ribs

Makes about 24 ribs Servings


  • 2 rack small spareribs (about 5 pounds total)
  • 2 tablespoon vegetable oil
  • 2 tablespoon dried hot chilies, such as arbol
  • 1 tablespoon fennel seeds


Baking Directions:

Preheat the oven to 450 degrees.

Rub the ribs with the oil.

Grind the chilies and fennel in a clean spice or coffee grinder, until evenly ground and slightly coarse, but not pulverized.

Rub all over the ribs, then give the ribs a good seasoning with salt and pepper.

Put on a rack set over a rimmed baking sheet and roast for 15 minutes.

Reduce the heat to 375 degrees and roast for another 1 hour and 15 minutes or so, until the ribs are golden and tender.

Let rest for about 5 minutes.

Cut the ribs apart between the bones and arrange on a platter.

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