At long last, recipe for Sticky Spicy Ribs
Behind the cut.
What's nice about this recipe is that you probably have all the ingredients for the sauce and rub already.
Sticky Spicy Ribs
Serves 4
Active time: 1 hour | Start to finish: 5.5 hours (includes marinating)
for ribs
2 T. packed dark brown sugar
1.5 t. salt
2 T. paprika (not hot)
1.5 t. chipotle chile powder
1.5 t. ground cumin
1 t. ground allspice
0.5 t. ground pepper (hee)
2 (2 lb.) racks baby back ribs (or whatever pork ribs you like; side ribs are super cheap at Costco)
for sauce
1.5 c. chopped onion (from 1 large onion)
6 garlic cloves, finely chopped
1.5 T. finely chopped peeled fresh ginger (mmmmmmm)
2 T. vegetable oil
1.5 c. ketchup
1/2 c. cider vinegar
6 T. soy sauce
1/2 c. water
1/4 c. packed dark brown sugar
1.5 t. salt
3/4 t. black pepper (hahahahah)
Whisk together brown sugar, salt, and spices in a small bowl.
Line a 17 x 12 x 1 inch heavy-duty baking pan with a double layer of foil, then oil foil. Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2.5 hours. When I make this again, I'm going to wrap the racks separately in tinfoil rather than all together in a dish for two hours. They come out much more tender that way.
Bring ribs to room temperature, about 30 minutes.
Put oven rack in middle position and preheat oven to 350F. Cover pan tightly with foil; bake 1.25 hours. Remove foil.
Make sauce while ribs bake: Cook onion, garlic and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. This smells awesome. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes. Puree sauce in 2 or 3 batches in a blender until smooth. I didn't bother to do this. Set aside 1 cup sauce for serving with ribs.
Grill ribs: Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas). Baste generously with pan juices and sauce, turning over and rotating ribs every 10 minutes, until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to cutting board and let stand 5 minutes before cutting into individual ribs. You can do this under the broiler, too.
p.227, Gourmet May 2006.
What's nice about this recipe is that you probably have all the ingredients for the sauce and rub already.
Sticky Spicy Ribs
Serves 4
Active time: 1 hour | Start to finish: 5.5 hours (includes marinating)
for ribs
2 T. packed dark brown sugar
1.5 t. salt
2 T. paprika (not hot)
1.5 t. chipotle chile powder
1.5 t. ground cumin
1 t. ground allspice
0.5 t. ground pepper (hee)
2 (2 lb.) racks baby back ribs (or whatever pork ribs you like; side ribs are super cheap at Costco)
for sauce
1.5 c. chopped onion (from 1 large onion)
6 garlic cloves, finely chopped
1.5 T. finely chopped peeled fresh ginger (mmmmmmm)
2 T. vegetable oil
1.5 c. ketchup
1/2 c. cider vinegar
6 T. soy sauce
1/2 c. water
1/4 c. packed dark brown sugar
1.5 t. salt
3/4 t. black pepper (hahahahah)
Whisk together brown sugar, salt, and spices in a small bowl.
Line a 17 x 12 x 1 inch heavy-duty baking pan with a double layer of foil, then oil foil. Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2.5 hours. When I make this again, I'm going to wrap the racks separately in tinfoil rather than all together in a dish for two hours. They come out much more tender that way.
Bring ribs to room temperature, about 30 minutes.
Put oven rack in middle position and preheat oven to 350F. Cover pan tightly with foil; bake 1.25 hours. Remove foil.
Make sauce while ribs bake: Cook onion, garlic and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. This smells awesome. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes. Puree sauce in 2 or 3 batches in a blender until smooth. I didn't bother to do this. Set aside 1 cup sauce for serving with ribs.
Grill ribs: Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas). Baste generously with pan juices and sauce, turning over and rotating ribs every 10 minutes, until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to cutting board and let stand 5 minutes before cutting into individual ribs. You can do this under the broiler, too.
p.227, Gourmet May 2006.