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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Serve these sensational ribs with an avocado, citrus and red onion salad, some cold beer - and plenty of napkins. Ingredients:
4 teaspoons olive oil |
1 cup minced onion |
1 1/2 cups water |
1 cup ketchup |
2/3 cup packed golden brown sugar |
2/3 cup cider vinegar |
1/4 cup unsulfured (light) molasses |
2 tablespoons worcestershire sauce |
2 tablespoons instant coffee powder |
2 teaspoons prepared mustard |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon ground cinnamon |
1/4 teaspoon cayenne pepper |
6 baby back pork rib racks (about 9 pounds total weight) |
1/2 cup cider vinegar |
4 teaspoons liquid smoke flavoring |
6 tablespoons chili powder |
3 tablespoons ground cumin |
1 1/2 tablespoon onion powder |
1/4 teaspoon cayenne pepper |
Directions:
1. For Sauce: Heat oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)
2. For Ribs: Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.
3. Preheat oven to 350°F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 1 3/4 hours, covering loosely with foil if browning too quickly.
4. Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.
5. Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.
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