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Category: Ribs
Prep Time: Cook Time: Total Time:
Spice Rub Mix:
4 tbsp kosher salt
2 tbsp paprika and chili powder
1 tbsp toasted and ground cumin and toasted and ground coriander
1/2 tsp ground cinnamon
1 tsp grated lime zest
1 tbsp crumbled achiote
Ribs:
3 racks baby back pork ribs (about 5 lbs)
1 quart chicken stock
64 oz beer
3 bay leaves
Sauce:
1/4 cup extra-virgin olive oil
4 poblano chilies, seeded and chopped
3 medium onions, roughly cut
2 tbsp minced garlic
3 carrots, roughly chopped
2 sliced and seeded jalapeno chili peppers
2 (20-oz) cans Roma tomatoes
3/4 cups molasses
1 cup honey
1 (2-oz) can chipotle chilies in adobo sauce
1 orange, peeled with pith removed
Salt and freshly ground black pepper
3/4 cup red wine vinegar
3/4 cup lime juice
Spice Rub Mix: Mix together all ingredients.
Ribs: Preheat the grill let the coals burn to embers, also about 1/2 hour after lighting. Cut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes. Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce. Take the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished.
Sauce: Add the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper.
When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated at 350 for 20 minutes. Blend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice. Bring sauce to grill and brush on ribs for the last half hour of grilling.
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NEW ORLEANS-STYLE BABYBACK BEER RIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
Spice Rub Mix:
4 tbsp kosher salt
2 tbsp paprika and chili powder
1 tbsp toasted and ground cumin and toasted and ground coriander
1/2 tsp ground cinnamon
1 tsp grated lime zest
1 tbsp crumbled achiote
Ribs:
3 racks baby back pork ribs (about 5 lbs)
1 quart chicken stock
64 oz beer
3 bay leaves
Sauce:
1/4 cup extra-virgin olive oil
4 poblano chilies, seeded and chopped
3 medium onions, roughly cut
2 tbsp minced garlic
3 carrots, roughly chopped
2 sliced and seeded jalapeno chili peppers
2 (20-oz) cans Roma tomatoes
3/4 cups molasses
1 cup honey
1 (2-oz) can chipotle chilies in adobo sauce
1 orange, peeled with pith removed
Salt and freshly ground black pepper
3/4 cup red wine vinegar
3/4 cup lime juice
Spice Rub Mix: Mix together all ingredients.
Ribs: Preheat the grill let the coals burn to embers, also about 1/2 hour after lighting. Cut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer, and the bay leaves. Lower the ribs into the liquid. Bring up to a simmer and poach the ribs for 15 minutes. Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce. Take the ribs outside to the grill. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished.
Sauce: Add the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until caramelized. Add the garlic, carrots, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer 20 minutes. Add the molasses, honey, and chipotle with adobo sauce. Add the orange, then salt and pepper.
When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated at 350 for 20 minutes. Blend sauce mixture in a blender or food processor until smooth. Stir in red wine vinegar and lime juice. Bring sauce to grill and brush on ribs for the last half hour of grilling.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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