Recipe For Bbq Ribs

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Southwest Barbecued Ribs

Southwest Barbecued Ribs


  • 2 sides spareribs or your favorite ribs


  • 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


  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 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.
  8. After 30 minutes, stem the chiles and wash away the seeds.
  9. 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.
  10. Add the ancho chiles and finely mince.
  11. Add all the remaining ingredients and process until completely smooth.

Makes 2 3/4 cups.

  1. Coat the ribs evenly on both sides with half the sauce.
  2. Marinate the ribs, refrigerated, for at least 15 minutes.
  3. For more flavor marinate the ribs for up to 8 hours.
  4. Reserve the remaining barbecue sauce 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 sauce.

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