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Slow-Roasted & Grilled Ribs With Spice &




Source of Recipe


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List of Ingredients









2 racks meaty baby back pork ribs (about 5 pounds)

The rub

1/3 cup grated piloncillo (mexican brown sugar)

1/2 teaspoon cayenne pepper

1 tablespoon Dixon chile powder (see Note) or New Mexican red chile powder

1 teaspoon ground chipotle powder

1 tablespoon sea salt or grey salt

1 tablespoon ground cumin

1 teaspoon freshly ground black pepper

1 teaspoon onion powder

1 teaspoon garlic salt

6 cloves minced garlic

2 jalapeno chiles, stems and seeds removed, minced


INSTRUCTIONS:
For the ribs: Turn the rack meat-side down. With a paring knife, make a slit in the fell, or transparent skin. With a paper towel, grab and peel off the fell in one piece. Remove the fell from the other rack. (This step adds to the ribs' tenderness and also helps the spices penetrate.) Discard the fell.

For the rub: On a large piece of wax paper, grate the piloncillo using the large holes of a box grater. Combine the piloncillo with the cayenne pepper, Dixon chile, ground chipotle, sea salt, cumin, black pepper, onion powder and garlic salt. If you are missing one of the rub ingredients, don't stress. You can delete any one or two of the spices to your preference. If you don't want the rub too hot, leave out the cayenne pepper. If you want to double or triple the rub mixture, do so for a larger amount of ribs or for future use. Combine the minced garlic and minced jalapenos.

For each rack of ribs, pull off two sheets of extra heavy-duty aluminum foil long enough to wrap completely around the rack and form a seal. Place one rack on top of the first piece of foil, bony-side up. Rub with 1 tablespoon of the rub mixture. Turn over and rub the meaty side of the rack with 1 tablespoon of the rub mixture; remember to include the edges. Sprinkle 1 tablespoon of the minced garlic-jalapeno mixture on the meaty side only. Fold the foil over to enclose the ribs, and fold up the ends tightly. Repeat with the second piece of foil so the ribs are double-wrapped. Repeat all of this with the second rack of ribs. You can roast them immediately or place in the refrigerator overnight. Remove at least 30 minutes before roasting.

Preheat the oven to 300°. Place foil-wrapped ribs directly onto the oven racks. Roast for 2 hours. Remove and unwrap. You can now grill them immediately over medium low coals or a preheated gas grill. Grill for 30 minutes, turning every 10 minutes to allow the ribs to get a smokier flavor and nice grill marks.

Note: Dixon chile is ground from a special northern New Mexico heirloom chile that is both slightly sweet and medium hot, never bitter. It can be ordered from the Chile Shop in Santa Fe, (505) 983-6080.

Serves 8

PER SERVING: 519 calories, 32 g protein, 9 g carbohydrate, 39 g fat (14 g saturated), 153 mg cholesterol, 1226 mg sodium, 1 g fiber


Recipe