July 5, 2010

Chili-spiced ribs with honey glaze




A spicy dry rub made from ground ancho chilies creates the flavorful base for these finger-licking ribs. The honey glaze adds just the right amount of sweetness to balance the spice.

Ingredients

  • 1/4 cup ancho chilies, toasted, seeded and ground in a spice grinder
  • 1/4 cup paprika
  • 1/4 cup ground cumin
  • 3 tablespoons Diamond Crystal kosher salt
  • 1 1/2 tablespoons packed brown sugar
  • 2 racks pork baby back ribs (about 3 lbs.)
  • Honey glaze (below)

Directions

  1. In medium bowl, stir together chilies, paprika, cumin, kosher salt and brown sugar. Pat mixture on both sides of ribs and place in a single layer in resealable plastic bag. Refrigerate at least 1 hour or overnight.
  2. Place drip pan on one side of grill. Heat coals or gas grill for indirect, medium-low heat (300 degrees F). Place ribs on grill rack over drip pan. Cover and grill 1 1/2 to 2 hours, turning ribs occasionally, until pork is tender and no longer pink when cut near bone.
  3. Cut each rib rack into 4 pieces. Serve with honey glaze.
8 servings
Conventional Method: Heat oven to 300 degrees F. Place ribs, meaty side up, on rack of broiler pan. Bake uncovered 1 1/2 to 2 hours or until pork is tender and no longer pink when cut near bone.

Honey Glaze

Ingredients

  • 1/2 cup fresh lime juice
  • 1/4 cup chopped garlic
  • 4 jalapeno peppers, seeded, stemmed and chopped
  • 1 tablespoon ground cumin
  • 2 tablespoons hot pepper sauce
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 cup honey

Directions

Place lime juice, garlic, jalapenos, cumin, Tabasco sauce and kosher salt in bowl of food processor. Blend until pureed. Pour puree into medium saucepan; stir in honey. Cook over low heat 10 to 15 minutes, stirring frequently, until hot. This easy-to-make recipe was a grand prize winner in 2007. It is great for family dinners or entertaining. These spareribs are slow-roasted in your oven, making them tender and juicy.

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