My famiglia loves spices of all kinds, and I created this recipe using some of our most flavorful favorites. These ribs are a fast weeknight meal or great appetizer or snack food for entertaining. —cucina di mammina
Test Kitchen Notes
WHO: Cucina di mammina is a wine lover and spice fiend who learned to cook as soon as she could walk.
WHAT: A rib recipe that’s weeknight-appropriate and satisfyingly spicy.
HOW: Cut the ribs, coat them in a mixture of turmeric, cardamom, garlic powder, ginger, and hot pepper, and let them marinate in the fridge. When you’re ready to roast, put the ribs into a hot oven until they’re golden-brown, crispy, and tender.
WHY WE LOVE IT: We were used to roasting entire racks of ribs, but this recipe introduced us to a new technique: Cutting the ribs before they’re coated in spices and roasted in the oven results in meat that’s crispy on the outside, tender on the inside, and uniformly flavorful. —The Editors
2 to 4
For the baby back rack of pork ribs
large rack of baby back pork ribs, cut into segments
Cut the ribs into individual ribs and place them on a flat work surface covered with wax paper. Coat with a bit of olive oil (about 1 tablespoon) and season both sides with sea salt and pepper to taste. Mix all of the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until evenly covered. Place the ribs in a well-sealed plastic bag and refrigerate for at least 2 to 3 hours (overnight is best).
Remove the ribs from the fridge about 15 to 20 minutes before you want to roast them, and bring to room temperature. Line a metal baking sheet with aluminum foil and place the ribs on the foil.
Set oven to anywhere between 400 to 425° F and roast the ribs until golden brown and cooked through (the time will vary depending on the heat of your oven and the thickness of the ribs, but start checking around 40 minutes). For crispier ribs, place them under the broiler a minute or two before they're finished. Remove from oven to cool and serve.