Cinnamon Coriander BBQ Ribs. I know we’re still in the middle of winter, but I see peeks of spring here and there. That’s why when @spicetribe approached me about creating a recipe using their single origin spices I jumped at making a rack of ribs. These ribs are tender and full of flavor thanks to a trio of their spices. I used a combination of Spice Tribe Oasis Coriander Seeds, Island Nutmeg, and Padang Cassia Cinnamon to create the spice rub for these ribs. These spices were not new to me, but they definitely had subtle flavor differences because of the region each spice is from. I love that #spicetribe works directly with farmers and artisans to obtain their spices and pays them a fair wage. They also pay homage to the place these spices come from by printing the city and country of origin on each bottle which tells a story about each spice in their collection. I have to say Spice Tribe has become one of my favorite spice brands for that reason.
- 1 rack of ribs
- 4 teaspoon Spice Tribe Oasis Coriander Seeds Single Origin Spice
- 1/2 tsp Spice Tribe Island Nutmeg Single Origin Spice
- 2 tsp Spice Tribe Padang Cassia Cinnamon Single Origin Spice
- 4 tsp salt
- 4 tsp light brown sugar
- 2/3 cup barbecue sauce of your choice
- Use a spice grinder to break down the Oasis Coriander Seeds. Add to a small bowl.
- Add the Island Nutmeg, Padang Cassia Cinnamon, salt, and light brown sugar to the bowl and mix.
- Coat the ribs evenly with the spice rub. Make sure toremove the membrane from the underside of the ribs before you add the rub.
- Marinate the ribs for at least 1 hour. Do this overnight for the best flavor.
- Preheat the oven to 275 degrees F.
- After marinating, put the ribs on a baking sheet. Cover the ribs and bake for 2.5 hours.
- Take the ribs out. Increase the oven temperature to a low broil (~450 degrees F).
- Brush an even layer of barbecue sauce on the ribs and let it bake for another 20-30 minutes to solidify theglaze.
- Brush on another layer of barbecue sauce before serving.