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These ribs are so tender they literally fall off the bone |
For as long as I can remember, I’ve loved any type of ribs. I’m
equally fond of braised short ribs, Korean style kalbi ribs, and pork baby back
ribs. This recipe is my favorite for baby backs-I combined two different
recipes because I liked one’s flavor and the meat’s tenderness from the other. This
combination was synergistic and resulted in one of our family special occasion
staples.
Blend the ingredients to make the paste |
Place the ribs in a large disposable pan, brush them with the paste and cover with foil |
the sauce ingredients |
To avoid making extra dirty dishes, I prepare the sauce in the measuring cup I used to measure the ingredients |
Brush the ribs with the sauce, then broil |
EZ-Style
Pork Ribs
2-3 three
pound racks pork baby back ribs
Flavoring Paste
Sauce
Preheat oven to 300ºF. In the bowl of a food processor fitted with
the steel blade or in the jar of a 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 in a
baking pan, cover with foil and slow-roast for 3 hours. Remove foil and bake
for 1 additional hour. Remove the ribs from the oven. The ribs may then be
broiled at this point or 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. Heat broiler to high. Place rack 3 inches from broiler. Ideally, the
ribs should have a light crust on the surface, and depending on your broiler,
this will take 3 to 5 minutes per side.
Brush the ribs with the sauce during the last 30 seconds under the
broiler. Cut the ribs apart between the
bones, and serve with remaining sauce on the side.
Flavoring
Paste
2 Tbsp.
garlic, minced
2 Tbsp. ground cumin
2
Tbsp. chile powder
2
Tbsp. dark-brown sugar
3 Tbsp. coarse salt
3
Tbsp. freshly cracked pepper
1/4 C. fresh oregano, roughly chopped
1/4 C. fresh cilantro, roughly chopped
6 Tbsp. orange juice
2
Tbsp. freshly squeezed lime juice (about
1 lime)
4
dashes pepper sauce, or more to taste
2 Tbsp.
olive oil
Sauce
1/3 C.
molasses
1/2 C.
ketchup
1/4 C. freshly squeezed lime juice
2
Tbsp. ground cumin
1/2
C. fresh cilantro, roughly chopped
1-3 Tbsp. fresh jalapeno peppers, minced
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