PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE
Delicious and very EZ to make. These are very addictive, maybe you should make a double batch and have the whole family over for a barbecue.
Provided by Matthew Molus
Categories Pork
Time 3h45m
Yield 4-8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 225ยบ F.
- In a food processor or blender, combine the paste ingredients and blend until smooth.
- Dry the ribs with paper towels, then rub them thoroughly with the paste.
- Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
- Remove the ribs from the oven.
- They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
- While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
- Light a fire in your grill.
- You want a very low charcoal fire with the rack set as high as possible.
- Put the ribs on the grill and let them stay there as long as your patience allows.
- A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
- If you're into prolonging your guests' agony.
- Of course, the longer the ribs cook, the better.
- Brush them with the sauce during the last minute on the grill.
- Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.
Nutrition Facts : Calories 272.9, Fat 9.3, SaturatedFat 1.2, Sodium 5634.1, Carbohydrate 50.4, Fiber 4.2, Sugar 32.4, Protein 3.5
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