Recipe Category: Barbecue
- 2 sides spareribs or your favorite ribs
SOUTHWEST BARBECUE SAUCE
- 4 ancho chiles
- 1 teaspoon whole allspice
- 1 teaspoon coriander seeds
- 1 piece cinnamon (1 inch)
- 1/2 teaspoon whole cloves
- 4 cloves garlic — very finely minced
- 1 shallot — skin removed
- 3 serrano chiles — stemmed
- 1 teaspoon finely grated lime zest
- 1 teaspoon finely grated orange zest
- 1/2 cup chapped fresh cilantro sprigs
- 1 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 2 tablespoons thin soy sauce
- Place the ribs, meaty side down, on a flat surface.
- Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
- Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
- Holding the ribs down with the other hand, pull the membrane away.
- If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
- Then place the ribs in a rectangular dish or baking pan.
- To make the barbecue sauce, place the ancho chiles in a bowl and cover them with boiling water Place a small saucer on the chiles to submerge them.
- After 30 minutes, stem the chiles and wash away the seeds.
- Place the allspice, coriander cinnamon, and cloves in an electric spice grinder and grind them to a powder In a food processor fitted with the metal blade and a feed tube, mince the garlic, shallot, and chiles.
- Add the ancho chiles and finely mince.
- Add all the remaining ingredients and process until completely smooth.
Makes 2 3/4 cups.
- Coat the ribs evenly on both sides with half the sauce.
- Marinate the ribs, refrigerated, for at least 15 minutes.
- For more flavor marinate the ribs for up to 8 hours.
- Reserve the remaining barbecue sauce to serve as a sauce for the ribs.
- If using a gas barbecue, preheat it to medium (325F).
- If using charcoal or wood, prepare a fire.
- When the coals or wood are ash covered, push them to the outside of the grill.
- Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
- Place a rib rack on the cooking grate and add the ribs.
- Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
- Cover the grill.
- Regulate the heat so it remains at a medium temperature.
- Occasionally during cooking, baste the ribs with extra marinade.
- Grill the ribs until the meat begins to shrink from the ends of the rib bones.
Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.
- Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
- Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the sauce.
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