Sticky Spicy Ribs

First of all… the photo could have been more delicious but I was STARVING and wanted to consume the goodness right away.  No delays when I’ve got the hunger pangs!

A few weeks ago I was on a post-work Loblaws (supermarket) run.  I had my shopping list but I also had a shopping cart which spells DISASTER.  Whenever I have a cart I pick up so much random stuff.  That particular week Loblaws had ribs on sale so I picked up a rack for about $4.50 and threw it in the freezer.

This week I was CRAVING ribs so did a little digging and found this recipe from Gourmet on Epicurious and decided to run with it.  I could have gone the standard route and just used BBQ sauce but I’m generally kind of opposed to BBQ sauce because there tends to be HFCS or Glucose/Fructose in the sauce…unnecessary!

Making these ribs is kind of time consuming but worth it.  The ribs have to marinate in the dry rub for about 2 hours.  I of course didn’t read the recipe the night before and FORGOT to do this step.  When I got home from work I let them marinate for just over an hour.  Then the ribs cook in the oven for around an hour then are either finished on the grill or in the oven for another 40 minutes.  Luckily a lot of the time isn’t active so you can do some fun sides in the meantime.

I followed the recipe for the most part but substituted regular chile powder for the chipotle chile powder.  That’s it!  I loved loved LOVED these ribs.  The addition of ginger to the sauce was a great idea and gave the ribs a nice kick.  Also, as an apartment dweller the grill thing wasn’t happening so I was tickled that the recipe included directions to finish the ribs in the oven. Super helpful!

I served these with oven roasted ONTARIO corn (my fave) and some salt-roasted yukon gold potatoes.  Can I get a yum yum?  I’m seriously considering making ribs again in the next few days!

Sticky Spicy Ribs

For ribs
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs

For sauce
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Whisk together brown sugar, salt, and spices in a small bowl.

Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.

Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.

Bring ribs to room temperature, about 30 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

Make sauce while ribs bake:
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

Grill ribs:
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.

To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

Cook’s note:
If you aren’t able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.

Gourmet
May 2006