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Prep Time: 60 Minutes Cook Time: 300 Minutes |
Ready In: 360 Minutes Servings: 4 |
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Steven Raichlen Ingredients:
1 large orange |
1 small onion, coarsely chopped |
2 garlic cloves, coarsely chopped |
3 -4 tablespoons chopped chives (or scallions, white and green parts) |
1/2-1 scotch bonnet pepper, seeded and minced |
2 tablespoons coarsely chopped fresh flat-leaf parsley |
3 tablespoons red wine vinegar |
3 tablespoons soy sauce |
3 tablespoons vegetable oil |
1/2 teaspoon fresh ground black pepper |
4 allspice berries (or 1/4 t. ground allspice) |
1/4 teaspoon whole cloves (or ground cloves) |
2 baby back rib racks (4-5 lbs. total) |
1/4 cup dark rum |
1/4 cup honey |
1/4 cup firmly packed dark brown sugar |
1/4 cup fresh lime juice |
3 tablespoons soy sauce |
2 tablespoons fresh orange juice |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
1 cup ketchup |
wood chips, soaked for 1 hour in water to cover, then drained (apple or cherry, recommended) |
Directions:
1. Using a vegetable peeler, remove 2 strips of orange zest; place them in the bowl of a food processor or blender.
2. Cut the orange in half and squeeze out the juice, discarding any seeds.
3. Set 2 tablespoons juice aside for sauce; add the remaining juice to the food processor for the marinade.
4. Add onion, chives, Scotch bonnet, parsley, vinegar, soy sauce, oil, pepper, allspice, and cloves to the food processor; puree until smooth.
5. Place racks of ribs, meat side down, on a work surface; remove the thin, papery membrane from the back of the ribs.
6. Then place racks in a large roasting pan or baking dish; pour the marinade over them, turning the racks to coat both sides.
7. Let marinate, covered, in the refrigerator for at least 6 hours or as long as 24 hours, turning them 3 or 4 times (the longer the ribs marinate, the richer the flavor will be).
8. Set up and light smoker according to manufacturer’s directions. Bring to a boil over high heat.
9. Decrease heat to medium; let mixture simmer until syrupy, 3-5 minutes.
10. Stir in the ketchup and 2-3 tablespoons water and let sauce gently simmer until thickened and flavorful, 6-10 minutes.
11. Taste for seasoning, adding more soy sauce if a saltier flavor is desired, more brown sugar if sweetness is desired, more lime juice if tartness is desired and more rum if desired; Let sauce cool to room temperature before serving.
12. *Lightly baste ribs with sauce during the last 30 minutes of cooking.
13. Transfer ribs to a large platter or cutting board; let the ribs rest for a few minutes, then cut the racks in half or into individual ribs; serve with sauce.
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