Spicy barbequed pork ribs part 2
Part deux of the ‘rib off’ this time I am sharing my friends recipe, the challenger.
Spicy sauce ingredients
- 1 large dried chilli, deseeded and chopped
- 2 tablespoons vegetable oil
- 1 cup chopped onion
- 1 tablespoon tomato paste
- 3 garlic cloves, minced
- 1/2 cup dry red wine
- 1/2 cup ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon (packed) dark brown sugar
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground cumin
Spicy sauce method
- Place chilli in medium bowl. Pour enough boiling water over to cover; let soak until soft, about 30 minutes.
- Drain and reserve the liquid.
- Heat oil in heavy saucepan over a medium heat.
- Sauté the onion in the same pan until soft, stirring often.
- Add tomato paste; stir 2 minutes. Add garlic and stir 30 seconds.
- Pour in the wine and add the softened chilli; simmer 2 minutes.
- Add 3 tablespoons reserved chilli soaking liquid, ketchup, and all remaining ingredients. Simmer 3 minutes, stirring often.
- Season with salt and pepper.
- Remove the pan from heat and cool slightly.
- Puree sauce in blender, adding more reserved soaking liquid by tablespoonfuls if too thick.
The sauce can be made up to three days ahead.
Coffee-spiced rubbed ribs
(adapted from Nestle recipe site – who knew!)
Cooking time Times
Preparation Time: 15 mins
Cooking Time: 4 hrs 5 mins
Cooling Time: 1 hr standing
Ingredients
- 2 racks (about 4 pounds total) baby back ribs
2 1/2 tsp packed brown sugar
1 1/4 tsp ground coffee beans
1 1/4 tsp sea salt
1 1/4 tsp garlic powder
2 tsp coriander seeds
3/4 tsp freshly ground black pepper
1/4 tsp baking cocoa - 1 tsp chilli flakes
- 1 tsp cumin seed
1 tsp vegetable oil
1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine
Method
- Fit rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs).
- Pat ribs dry with paper towel; place on rack with meat side up.
For the meat rub: Combine all other ingredients except oil, wine or beer and ribs in spice grinder, pestle and mortar or food processor; process until smooth. - Lightly rub ribs with oil.
- Sprinkle with rub mixture, pressing gently to help it adhere to the ribs.
- Let stand at room temperature for no more than 1 hour.Preheat oven to 250° F.
- Pour beer into bottom of roasting pan.
- Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones).
- Preheat barby grill. Grill ribs over medium flame, turning once, for 5 minutes.
A rib tickling feast
So who won? I think it was a draw, though I was partial to the pork ribs.
About the Author
Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.
