The ribs can be precooked and put in the refrigerator until you are ready to grill them. Just make sure when you are precooking them you are only bringing them to the very tender point but not falling off the bone so they do not fall apart when you lift them to go on the grill.
I didn't even have time to clean up the plate before taking the picture because they were dying to dive in.
Sweet And Spicy Ribs
adapted from Bon Appetit June 2015
1/4 cup light brown sugar
2 Tbsp smoked paprika
1 Tbsp chili arbol pepper
1 Tbsp garlic powder
1 1/2 Tbsp kosher salt
1 rack of pork ribs
1/2 stick butter
1/4 cup apple cider vinegar
Preheat oven to 325°.
Combine brown sugar, paprika, chili arbol, garlic powder, and salt in a small bowl; set aside ¼ cup spice mixture.Reserve 2 Tbsp of the spice mixture.
After patting the ribs dry, rub with remaining spice mixture. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place the packet on a rimmed baking sheet and bake until the meat is fork-tender but not falling off the bone, about 2 hours. Let cool.
Carefully open the end of the foil packet and pour the juices from ribs into a grease separator. Let the juices settle
Heat butter a saucepan until it just starts to brown. Add juices from ribs (discarding the fat) and the reserved spice mixture and bring to a simmer. Cook until reduced by one-third. Remove sauce from heat, add vinegar, and season with salt.
Prepare grill for medium-high heat. Remove ribs from foil and grill, basting with sauce and turning occasionally, until lightly charred and warmed through. Serve with remaining sauce.
No comments:
Post a Comment