[CH] Yesterday's ribs
Beata I. Thorstensen (beata@unm.edu)
Sun, 17 Aug 2003 08:09:09 -0600
Hi All!
Yesterday I made a variation on the "Chile-Rubbed Ribs With Espresso BBQ
Sauce" from Bon Appétit. This is one of those simple recipes where the
quality is almost entirely dependent on the quality of sauce you choose.
But. It came out seriously yummy, and I thought I'd share.
2 tablespoons New Mex. ground red chile
1 tablespoon paprika
1 tablespoon ground cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 pounds baby back pork ribs
1 bottle Shiner Bock or simliar good beer (2 actually, one for the cook,
one for the ribs)
1 bottle of BBQ sauce (I used Robb's Ribs Habenero Sauce)
1/2 cup water
2 tablespoons (packed) brown sugar
1 tablespoon instant espresso powder
Preheat oven to 400°F. Whisk chili powder, paprika, cumin, salt, and pepper
in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy
large roasting pan.
Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour
beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender,
about 1 hour 30 minutes.
Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in
heavy medium saucepan. Simmer until flavors blend and sauce thickens
slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce
can be prepared 1 day ahead. Cool slightly, then cover separately and
refrigerate.)
Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill
ribs just until heated through, about 3 minutes per side. Transfer ribs to
platter. Bring remaining sauce to simmer. Brush ribs with more barbecue
sauce. Serve ribs, passing remaining barbecue sauce separately.
Cheers!
Beata Thorstensen
"I would rather be an optimist and a fool, than a pessimist and right."