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  • 5 Rosemary's whole star anise

  • 1 Tbsp. Rosemary's coriander seeds

  • 1Tbsp. Rosemary's cumin seeds

  • 1Tbsp. Rosemary's mustard seeds

  • 1½tsp. whole cloves

  • 4 dried chiles de árbol or 2 tsp. Rosemary's red pepper flakes

  • 2 guajillo chiles, seeds removed

  • 3 Tbsp. Rosemary's sesame seeds, divided

  • ¼ cup Rosemary's ground sumac

  • 4 tsp. Rosemary's unsweetened cocoa powder

  • 1¼ tsp. Rosemary's ground cinnamon

  • 1 tsp. Rosemary's ground allspice

  • 1 tsp. ground coffee


  • 2 2½-lb. racks St. Louis–style pork spareribs

  • Kosher salt

  • ½ medium red onion, thinly sliced

  • ⅓ cup red wine vinegar

  • 2 tsp. sugar

  • 12 oz. kombucha (about 1½ cups)

  • 4 garlic cloves, thinly sliced

  • 1 medium white onion, cut into 2" pieces

  • 2 medium oranges, cut into 2" pieces (peel and all), divided

  • Cilantro sprigs (for serving)




Step 1 Toast star anise, coriander seeds, cumin seeds, mustard seeds, and cloves in a dry small skillet over medium heat, tossing occasionally, until very fragrant and just beginning to darken, about 5 minutes. Transfer to a plate; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a bowl. Finely grind chiles de árbol, guajillo chiles, and half of sesame seeds. Add to ground spices along with sumac, cocoa powder, cinnamon, allspice, coffee, and remaining sesame seeds; mix well.

Step 2 Do Ahead: Mole powder can be made 2 weeks ahead. Store airtight at room temperature.

Step 3
 Season ribs all over with salt (we recommend 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt per lb.) and sprinkle with ½ cup mole powder, pressing to adhere. Arrange on a rimmed baking sheet and let chill, uncovered, overnight.

Step 4 Place racks in upper and lower thirds of oven; preheat to 300°. Mix red onion, vinegar, sugar, and a few pinches of salt in a medium bowl; set aside.

Step 5 Transfer ribs to a deep roasting pan and pour in kombucha. Scatter garlic over and arrange white onion and half of orange pieces around ribs. Cover pan tightly with foil; bake on lower rack until tender but not falling apart, 2½–3 hours.


Step 6 Remove ribs from oven. Heat broiler. Uncover ribs and broil on upper rack, turning once, until crisp, about 5 minutes.

Step 7 Transfer ribs to a platter. Skim fat from liquid in pan and discard; drizzle liquid over ribs. Top with drained pickled red onion, cilantro, and remaining orange.

We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease. For educational purposes only.

Always something delicious. ​You can find many of the herbs and spices on our website.

Mole-Spiced Ribs with Orange and Pickled Onion

YUMMY!! The ribs fall off the bone and the flavors are amazing!

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