Every Halloween I do a segment on spooky/scary/gory Halloween eats and treats for Breakfast TV. This morning, I made a couple racks of ribs – easy to place on a cutting board looking like a ribcage to hack into with a cleaver. This is what our little goblins will be gobbling up before they head out trick or treating tonight.
Pre-roasting ribs allows the tough connective tissues to break down, making them fall-off-the-bone tender. The barbecue sauce and salsa brushed on top looks extra gory, if you present it that way, but really it’s finger-lickin’ good.
Bloody Roasted Ribcage
your favourite dry rub (optional)
2 Tbsp. paprika
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. brown sugar
1 Tbsp. salt
2 tsp. freshly ground black pepper
1 tsp. oregano
2 racks spareribs, trimmed of excess fat
1/2 cup barbecue sauce
1/4 cup salsa
If you want to use the dry rub, combine all the ingredients for it and rub the ribs all over with the mixture, covering both sides. Let them stand at room temperature for an hour, or wrap them well in plastic and refrigerate them for up to 24 hours to intensify the flavors. If you aren’t using the rub, just sprinkle the ribs with salt and pepper. Keep any extra rub in an airtight container – it will last for about a year before it starts to lose its punch.
Preheat the oven to 300°F. Place the ribs meat side up on a rimmed baking sheet, and cover the pan completely with foil. Bake them for 2 1/2 hours. (If you like, cool and refrigerate them at this point for a day or two.) Remove the foil and slather the ribs generously with barbecue sauce and salsa. Finish in the oven at 375F for 15-20 minutes, or do them on the grill. Serve whole, on a carving board, with a knife wedged between two ribs…