Pork Ribs With Molasses-Chile Barbecue Sauce
- Ready In:
- 3hrs 45mins
- Ingredients:
- 19
- Serves:
-
4-8
ingredients
- 2 (3 lb) pork spare rib racks
-
Flavoring Paste
- 2 tablespoons minced garlic
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 2 tablespoons dark brown sugar
- 3 tablespoons kosher salt
- 3 tablespoons freshly cracked black pepper
- 1⁄4 cup roughly chopped fresh oregano
- 1⁄4 cup roughly chopped fresh cilantro
- 6 tablespoons orange juice
- 2 tablespoons fresh lime juice (about 1 lime)
- 4 dashes Tabasco sauce
- 2 tablespoons olive oil
-
Sauce
- 1⁄3 cup molasses
- 1⁄2 cup ketchup
- 1⁄4 cup fresh lime juice (about 2 limes)
- 2 tablespoons ground cumin
- 1⁄2 cup 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Matthew Molus
Mission Viejo, CA