MEXICAN SPICEY STICKY RIBS

MEXICAN SPICEY STICKY RIBS image

Yield 4

Number Of Ingredients 18

Previous Next

For 4 1/2 pounds, pork baby back ribs:
The Rub makes enough for 2 recipes or cut in half.
1/4 cup, paprika
1/4 cup ground coriander
1 tsp pepper
1/4 cup, ground ancho chiles - or chile powder of your choice
1/4 cup, ground cumin
2 tablespoons, salt
The Glaze:
1/4 cup, chopped garlic (about 15 cloves)
3 large jalapeno chiles - stemmed and seeded*
(*leave seeds in for more heat)
1 tablespoon, ground cumin
3 tablespoons, Tabasco sauce
1 cup, freshly squeezed lime juice
1 teaspoon, salt
1/2 cup, honey
Steam mixture of bee water lime and garlic

Steps:

Combine beer water lime and garlic in a disposable pan to steam ribs on the grill rather than in the oven. Combine the four rub ingredients in a small bowl to blend, then pat the mixture all over the ribs. Cover with plastic wrap and refrigerate for at least 2-4 hours - or overnight. Preheat the oven to 350 degrees. Place the marinated ribs in a single layer in a baking pan, and pour in water to a depth of about 1/4 inch. Bake, uncover, for 45 minutes. Cover with foil, and return to oven to bake for an additional 30 minutes. Meanwhile, prepare the glaze: In a blender or food processor, combine all ingredients except the honey, and puree. Pour the mixture into a small saucepan and stir in the honey. Cook this mixture over low heat, stirring constantly and being careful not to burn, for 20 minutes. To finish ribs in oven: turn up oven heat to 450 degrees. Brush the ribs generously with the honey glaze, and bake for 10 minutes per side, basting with the honey glaze every 5 minutes. To finish ribs on grill: generously coat the ribs with the honey glaze, and grill for 5 minutes per side, brushing frequently with additional glaze. Allow ribs to stand for 10 minutes - then cut the ribs apart and serve.