Spareribs With Chipotle Coriander Cure |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Hot...spicy...bold in taste!!! Left over cure can be used on chicken. Start the day ahead to give plenty time for marinating Ingredients:
1/4 cup coriander seed |
1/4 cup black peppercorns |
8 garlic cloves, peeled |
4 shallots, peeled |
1/4 cup chipotle chile |
1 cup ketchup |
1/4 cup molasses |
1/4 cup cider vinegar |
6 tablespoons brown sugar, packed |
1 tablespoon orange zest, finely minced |
2 sparerib racks |
Directions:
1. Chipotle Coriander Cure: Place the coriander and peppercorns in a small dry saute pan over medium heat and toast until the peppercorns begin to smoke. Transfer to a spice grinder and grind finely.
2. Mince the garlic and shallots in a food processor. Add the ground spices and chipotle chilies and mince for 10 seconds.
3. Add the remaining cure ingredients and process until it becomes a thick paste (makes 2-1/2 cups).
4. Rub the cure over the ribs on both sides. Cover and chill for at least 1 hour and up to 24.
5. To grill: Preheat to medium. Grill the ribs until the meat begins to shrink from the bones, about 45 minutes.
6. Roast: Preheat oven to 350. Roast ribs for about 1 hour.
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