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FOOTHILL CAFE RIBS




Source of Recipe


Jerry Shafer, from Foothill Cafe in Napa


List of Ingredients




The Ribs
-- 4 teaspoons sugar
-- 4 teaspoons paprika
-- 2 teaspoons salt
-- 2 teaspoons ground cumin
-- 2 teaspoons pepper
-- 2 teaspoons chile powder
-- 1 teaspoon ground ginger
-- 1 slab baby back pork ribs (about 1 3/4 pounds)
-- 1/2 cup water
-- Juice of 1 lemon

The Sauce
-- 4 teaspoons pineapple juice
-- 4 teaspoons dark rum
-- 4 teaspoons Caribbean hot sauce
-- 2 teaspoons brown sugar
-- Juice of 1 orange
-- Pinch ground allspice

Recipe



To make the ribs: Combine the sugar, paprika, salt, cumin, black pepper, chile powder and ginger in a small bowl. Rub the mixture over both sides of the ribs. Cover and refrigerate 4 hours.

Prepare a fire in a barbecue (medium- low heat).

Place the ribs on the grill, cover and cook for 20 minutes. Turn the ribs, cover the grill and cook 20 minutes. Turn the ribs again.

Combine the water and lemon juice. Brush over the ribs. Cover and cook for 20 minutes. Continue cooking, turning and basting with lemon water until the ribs are tender, about 30 to 60 minutes longer.

To make the sauce: Combine all sauce ingredients in a small bowl; stir to blend.

Serve the ribs with the sauce on the side.

Serves 2.