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Ingredients
  • 2 racks (6 lb.) St. Louis-style pork spareribs
  • 16 dried guajillo or ancho chiles, seeded
  • 1 1⁄2 tbsp. dried oregano
  • 2 tsp. ground cinnamon
  • 3⁄4 cup white vinegar
  • 3⁄4 cup orange juice
  • 1⁄4 cup canola oil
  • 16 cloves garlic, roughly chopped
  • 6 sprigs cilantro
  • 3⁄4 tsp. ground cloves
  • 4 cups oak or mesquite chips, soaked in water 1 hour, then drained (optional)
  • Salsa, for serving (optional)
  • Kosher salt and freshly ground black pepper, to taste
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