Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, spiced sweet and sour ribs. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Spiced sweet and sour Ribs is one of the most favored of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Spiced sweet and sour Ribs is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have spiced sweet and sour ribs using 12 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Spiced sweet and sour Ribs:

1. Get 2 slabs baby back ribs
2. Make ready 1 teaspoon caraway seeds
3. Prepare 1 teaspoon coriander seeds
4. Get 1 teaspoon fennel seeds
5. Get 1 teaspoon cumin seeds
6. Prepare 1/8 teaspoon kosher salt, plus more to taste
7. Prepare Black paper, to taste
8. Prepare 2 tablespoon canola oil
9. Take 1/2 cup minced red onion
10. Make ready 1/2 cup apple cider vinegar
11. Take 1/4 cup bottled balsamic reduction
12. Make ready 1/4 cup pure maple syrup

Instructions to make Spiced sweet and sour Ribs:

1. Preheat oven to 300°F with rack positioned 8 inches from heat source. Using a paper towel, pull membrane off back of ribs, and discard. Using a boning knife or paring knife, trim 1/2 inch of meat from the thin ends of the ribs to reveal the bones; scrape the exposed bones clean.
2. Cook caraway, coriander, fennel, and cumin in a small skillet over medium, stirring and swirling skillet often, until toasted and fragrant, about 2 minutes. Transfer mixture to a spice grinder. Let cool about 5 minutes. Process until ground into a coarse powder, about 30 seconds.
3. Sprinkle ribs generously with salt and pepper to taste; rub ribs all over with ground spice mixture. Place ribs, meaty side up, on a broiler-safe wire rack set inside a large rimmed baking sheet. Roast in preheated oven until tender but not falling apart, about 2 hours and 15 minutes.
4. Meanwhile, heat oil in a medium saucepan over medium. Add onion and 1/8 teaspoon salt; cook, stirring occasionally, until softened, about 5 minutes. Add vinegar, balsamic reduction, and maple syrup. Bring to a simmer over medium-high; simmer, stirring occasionally, until thickened and reduced to about 2/3 cup, 5 to 8 minutes. Remove from heat.
5. Remove ribs from oven, and heat broiler to high. Flip ribs meaty side down. Brush ribs with some of the onion glaze. Return to oven, and broil, watching carefully, until browned, 1 to 2 minutes. Remove from oven; flip ribs, and brush top with some of the glaze. Return to oven; broil until browned on other side, 1 to 2 minutes. Remove from oven; flip ribs, and brush with remaining glaze. Continue broiling until ribs look sticky and shiny, 1 to 2 minutes.
6. Transfer ribs to a carving board; let rest 5 minutes. Cut ribs between bones to separate, and mound ribs on a serving platter.

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