The Great Ribs Book by Hugh Carpenter

Author:Hugh Carpenter [Carpenter, Hugh]
Language: eng
Format: epub
ISBN: 978-1-60774-459-7
Publisher: Ten Speed Press
Published: 2012-07-17T16:00:00+00:00

Remove the membrane from the underside of the ribs as shown. Then place the ribs in a rectangular dish or baking pan. To make the barbecue sauce, place the ancho chiles in a bowl and cover them with boiling water. Place a small saucer on the chiles to submerge them. After 30 minutes, stem the chiles and wash away the seeds. Place the allspice, coriander, cinnamon, and cloves in an electric spice grinder and grind them to a powder. In a food processor fitted with the metal blade and a feed tube, mince the garlic, shallot, and chiles. Add the ancho chiles and finely mince. Add all the remaining ingredients and process until completely smooth. Makes 2 ¾ cups.

Coat the ribs evenly on both sides with half the sauce. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate the ribs for up to 8 hours. Reserve the remaining barbecue sauce to serve as a sauce for the ribs.

To grill the ribs, if using a gas barbecue, preheat to medium (325°). If using charcoal or wood, prepare a fire. Grill according to these instructions. Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.

To smoke the ribs, see the section on Smoking. To roast the ribs, see the section on Oven Roasting.

To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the sauce.

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