Sweet and Spicy Southern Tomato-Glazed Ribs Recipe

Recipe Category: Barbecue

Sweet And Spicy Southern Tomato-Glazed Ribs Recipe

Ingredients

  • 6 pounds beef ribs or your favorite ribs

SOUTHERN TOMATO GLAZE

  • 1/4 cup olive oil
  • 1 yellow onion — peeled and chopped
  • 3 vine-ripened tomatoes
  • 1 cup dry red wine
  • 1/2 cup roasted red bell peppers — bottled variety
  • 1/2 cup ketchup
  • 1/2 cup Heinz 57 sauce
  • 1/2 cup hoisin sauce
  • 1/4 cup oyster sauce
  • 1/2 cup cider vinegar
  • 1/4 cup honey
  • 2 tablespoons dark soy sauce
  • 1 tablespoon dark sesame oil
  • 1 tablespoon chile powder
  • 2 tablespoons chile sauce
  • 8 cloves garlic — finely minced
  • 1/2 cup minced ginger
  • 1/2 cup chopped cilantro sprigs
  • 2 tablespoons chopped oregano leaves

Method

  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. To make the marinade, place the olive oil and onion in a 12-inch saute’ pan over medium heat.
  8. Saute’ the onions until they brown, about 10 minutes.
  9. Add all the remaining ingredients and cook until the sauce becomes very thick.
  10. Allow the sauce to cool to room temperature.
  11. Then transfer to an electric blender and liquefy.

Makes 3 cups.

  1. Coat the ribs evenly on both sides with half the marinade.
  2. Marinate the ribs, refrigerated, for at least 15 minutes.
  3. For more flavor; marinate for up to 8 hours.
  4. Reserve the remaining marinade to serve as a sauce for the ribs.
  5. If using a gas barbecue, preheat it to medium (325F).
  6. If using charcoal or wood, prepare a fire.
  7. When the coals or wood are ash covered, push them to the outside of the grill.
  8. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  9. Place a rib rack on the cooking grate and add the ribs.
  10. 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.
  11. Cover the grill.
  12. Regulate the heat so it remains at a medium temperature.
  13. Occasionally during cooking, baste the ribs with extra marinade.
  14. 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.

  1. Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.

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