[CH] Chipotle-Coriander Cured Ribs
green (green56@PioneerPlanet.infi.net)
Sat, 21 Jul 2001 17:06:21 -0500
For Riley...
"Ribs With Ancho Marmalade Rub
Serves 4
2 sides pork baby back ribs or your favorite ribs [I used my fav
country-style, bone-in pork ribs and it was Ambrosia!]
Ancho Marmalade Rub:
4 ancho chiles
1/2 cup orange marmalade
1/2 cup wine vinegar
1/4 cup dark soy sauce
1/4 cup olive oil
1 TBS Asian chile sauce [I used Huy Fong Food's 'Tuong Ot Toi Viet-Nam' that
I can't live without. I put it in mac & cheese, cottage cheese, on steak,
on EVERYTHING! It's very similar to the red chile sauce you find on Asian
buffets, but has more garlic to my palate. I've yet to find a better Asian
chile sauce.]
1/4 cup finely minced ginger [Nobuddy ever wants Fred...]
1/4 cup minced green onions, green and white parts
1/4 cup chopped cilantro sprigs [If you're a soap hater, forget this. If
you're a soap lover like me, ignore the "1/4 cup" and replace with "To
taste"!]
"Remove the membrane, etc., etc., etc.
"To make the rub, place the ancho chiles in a bowl and cover with boiling
water. Place a small saucer on the chiles to submerge them. After 30
minutes, stem the chiles and wash away the seeds [I just stemmed.] Transfer
the chiles to an electric blender and add the marmalade, vinegar, soy sauce,
olive oil, chile sauce, and ginger. Liquefy. Transfer to a bowl [read:
"Zip Lock bag..."]. Stir in the green onions and cilantro [read: "Mush
in..."]. Makes 1 3/4 cups.
"Coat the ribs evenly on both sides with half the rub. [Ignore, and just
toss the ribs in the Zip Lock bag and mush.] Marinate the ribs,
refrigerated for at least 15 minutes [sigh]. For more flavor, marinate for
up to 8 hours. Reserve remaining rub to serve as a sauce for the ribs.
[Note: IF you put ALL the 'rub' - actually a marinade - in the Zip Lock bag
with the ribs, DO NOT reserve to use as a sauce for the ribs UNLESS you boil
and or cook well!!! And if you do that you're going to ruin the onion and
cilantro. What I did was smoke the ribs for like three, four hours and kept
basting them with the marinade.]
"To grill the ribs... blah, blah, blah."
Brackets, [ ], are me. If you've got any questions, just ask!
Happy ribbing!
green, CH #2156