• 1/2 cup

  smoked sweet paprika

  see savings

  
• 1/4 cup

  kosher salt

  see savings

  
• 1 tablespoon

  granulated onion

  see savings

  
• 1 tablespoon

  granulated garlic

  see savings

  
• 1 tablespoon

  crushed red pepper

  see savings

  
• 1 tablespoon

  ground cumin

  see savings

  
• 1 tablespoon

  ground coriander

  see savings

  
• 1 tablespoon

  freshly ground black pepper

  see savings

  
• 1 tablespoon

  dried oregano

  see savings

  
• 4 

  racks of baby back ribs, 8 pounds

  see savings

  

• 1 cup

  honey

  see savings

  
• 3/4 cup

  dry sherry

  see savings

  
• 2 tablespoons

  soy sauce

  see savings

  
• 1 tablespoon

  tomato paste

  see savings

  
• 1 teaspoon

  kosher salt

  see savings

  
• 1/2 teaspoon

  Sriracha chile sauce

  see savings

  
• 2 dashes

  Angostura or other bitters

  see savings

  

1.

MAKE THE RIBS: Preheat the oven to 350 degrees. In a small bowl, mix the paprika, salt, onion, garlic, crushed red pepper, cumin, coriander, black pepper, and oregano; rub all over the ribs. Transfer the ribs to a large roasting pan and cover tightly with foil. Roast for 2 hours, until the ribs are very tender.

2.

MEANWHILE, MAKE THE GLAZE: In a saucepan, whisk the honey, sherry, soy sauce, tomato paste, salt, Sriracha, and bitters. Boil until reduced by half, 8 minutes.

3.

Increase the oven temperature to 400 degrees. Uncover the ribs and transfer to 2 large rimmed baking sheets. Let cool to room temperature. Cut the racks into individual ribs. Brush the ribs with the glaze and roast in the upper and lower thirds of the oven for 15 minutes, until richly lacquered; brush the ribs halfway through with the remaining glaze. Serve the ribs hot or warm.

MAKE AHEAD

The recipe can be prepared through Step 2. Refrigerate the ribs and glaze separately. Bring the ribs to room temperature before proceeding.