Pork Ribs With Molasses-Chile Barbecue Sauce

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READY IN: 3hrs 45mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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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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