Pork Ribs With Molasses-Chile Barbecue Sauce
- Ready In:
- 3hrs 45mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 2 (2721.55 g) pork spare rib racks
-
Flavoring Paste
- 29.58 ml minced garlic
- 29.58 ml ground cumin
- 29.58 ml chili powder
- 29.58 ml dark brown sugar
- 44.37 ml kosher salt
- 44.37 ml freshly cracked black pepper
- 59.14 ml roughly chopped fresh oregano
- 59.14 ml roughly chopped fresh cilantro
- 88.74 ml orange juice
- 29.58 ml fresh lime juice (about 1 lime)
- 1.0 ml Tabasco sauce
- 29.58 ml olive oil
-
Sauce
- 78.78 ml molasses
- 118.29 ml ketchup
- 59.14 ml fresh lime juice (about 2 limes)
- 29.58 ml ground cumin
- 118.29 ml roughly chopped fresh cilantro
- 1-3 minced fresh chili pepper, of your choice
directions
- Preheat oven to 225º F.
- In a food processor or blender, combine the paste ingredients and blend until smooth.
- Dry the ribs with paper towels, then rub them thoroughly with the paste.
- Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
- Remove the ribs from the oven.
- They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
- While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
- Light a fire in your grill.
- You want a very low charcoal fire with the rack set as high as possible.
- Put the ribs on the grill and let them stay there as long as your patience allows.
- A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
- If you're into prolonging your guests' agony.
- Of course, the longer the ribs cook, the better.
- Brush them with the sauce during the last minute on the grill.
- Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.
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RECIPE SUBMITTED BY
Matthew Molus
Mission Viejo, CA