Spareribs With Chipotle Coriander Cure

Hot...spicy...bold in taste!!! Left over cure can be used on chicken. Start the day ahead to give plenty time for marinating

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• Chipotle Corinader Cure

• 1⁄4 cup  coriander seed
• 1⁄4 cup black peppercorns
• 8  garlic cloves, peeled
• 4  shallots, peeled
• 1⁄4 cup chipotle chile
• 1  cup ketchup
• 1⁄4 cup molasses
• 1⁄4 cup cider vinegar
• 6  tablespoons brown sugar, packed
• 1  tablespoon orange zest, finely minced

• Spareribs

• 2  sparerib racks

Directions

1. Chipotle Coriander Cure: Place the coriander and peppercorns in a small dry saute pan over medium heat and toast until the peppercorns begin to smoke. Transfer to a spice grinder and grind finely.
2. Mince the garlic and shallots in a food processor. Add the ground spices and chipotle chilies and mince for 10 seconds.
3. Add the remaining cure ingredients and process until it becomes a thick paste (makes 2-1/2 cups).
4. Rub the cure over the ribs on both sides. Cover and chill for at least 1 hour and up to 24.
5. To grill: Preheat to medium. Grill the ribs until the meat begins to shrink from the bones, about 45 minutes.
6. Roast: Preheat oven to 350. Roast ribs for about 1 hour.