These ribs are deliciously smoky, with just a hint of sweetness! Serve with your favorite southern-style sides for the perfect hearty meal.
- Toast the cumin and coriander seeds in a dry skillet over medium heat until fragrant, about 1 minute. Transfer to a mortar and pestle, and crush together until fine.
- In a large bowl, combine the crushed spices with the tomato sauce, brown sugar, ketchup, vinegar, whiskey, Worcestershire, soy sauce, and salt. Mix well.
- Place the ribs in a roasting pan or on a large rimmed baking sheet. Pour the mixture over the ribs, cover with plastic wrap, and marinate in the refrigerator overnight. Remove the ribs from the refrigerator, and allow them to come to room temperature; this will take a few hours.
- Preheat the oven to 325°F.
- If necessary, transfer the ribs and marinade to a baking pan that is big enough so that the racks lie flat in a single layer. Cover with foil, and bake, basting occasionally, until fork-tender, about 3 hours.
- Remove the ribs from the marinade, and set them aside. Transfer the marinade to a saucepan, and cook over medium-high heat until it becomes a glaze, about 15 minutes. Set aside.
- Preheat the broiler or grill. Glaze the ribs with the reduced marinade. Place them on a rimmed baking sheet, and broil them in the broiler, or cook them directly on the grill, for about 5 minutes, until slightly charred.
This featured recipe has been adapted from the cookbook Sunday Suppers: Recipes and Gatherings by Karen Mordechai (© Clarkson Potter, 2014). For more delicious dishes, pick up your own copy of Sunday Suppers: Recipes + Gatherings on Amazon.com.