Sweet and Smoky Oven Spareribs

Page: smittenkitchen.com/2010/07/sweet-and-smoky-oven-spareribs/

| Course Type: Main Courses

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If you have the time to make these, make these! It does take 6 hours of slow cooking but you won't get tender, fall off the bone texture any other way. (I tried to cheat the second time I made these, and it didn't compare). The flavor of the sauce is subtle and yet unmistakable at the same time. I would highly recommend buying some good smoked Spanish paprika to really give the smoky, earthy depth to the seasoning. It is probably my most favorite spice in my cabinet and can be used for a whole variety of dishes.

Two bits of advice: 1) Don't skimp of the foil. The juice will find a way to leak out of any seam you have on the bottom or sides, and you don't want to loose that juice! 2) Watch your sauce carefully as you reduce it down. It will continue to thicken as it cools so make sure that you don't reduce it down to caramel.

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