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
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.