Marti
Baby Back Ribs with Citrus Barbecue Sauce
Hlavní chody před asi 11 roky z www.ouichefnetwork.com
Ingredience
- for the spice paste:
- •1/4 cup sweet paprika
- •2 tablespoons chili powder
- •1 to 2 teaspoon cayenne pepper
- •2 teaspoons garlic powder
- •kosher salt and freshly ground black pepper
- •1 tablespoon sugar
- •1/2 cup balsamic vinegar
- •6 pounds baby back ribs
- for the barbecue sauce:
- •1 small yellow onion, sliced
- •1 cup orange juice
- •2 cups chopped tomatoes
- •1/4 cup fresh lime juice
- •1/4 cider vinegar
- •2 tablespoons firmly packed brown sugar
- •1 tablespoon dry mustard
- •1 tablespoon sweet paprika
- •1 1/2 teaspoons red pepper flakes
- •1/2 teaspoon garlic powder
- •1/2 teaspoon chili powder
- •1 1/2 to 2 teaspoons hot pepper sauce, such as Tabasco (I used Sriracha)
- •1 tablespoon honey
- •kosher salt and freshly ground black pepper
- •6 tablespoons unsalted butter
Postup
1.For the spice-rub: sift the paprika, Old Bay seasoning, chili powder, cayenne, and garlic powder into a large bowl. Add 1 tablespoon each of salt and pepper, and the sugar. Add the balsamic vinegar and stir to form a paste. Rub the paste into the meat and wrap in plastic wrap. Place in a large roasting pan and refrigerate overnight.
2.for the barbecue sauce: in a blender of food processor, purée the onion with 1/4 cup of the orange juice until smooth, about 1 minute. Place the remaining 3/4 cup orange juice in a saucepan and add the ketchup, lime juice, vinegar, sugar, dry mustard, paprika, pepper flakes, garlic powder, chili powder, hot-pepper sauce, honey, 1 teaspoon salt, 1 1/2 teaspoons black pepper, and butter. Stir in the onion purée. Bring to a simmer over low heat and cook, stirring occasionally, until thickened, about 25 minutes. Let cool.
3.Heat the oven to 180 C. Line a rimmed baking sheet with aluminum foil.
4.Place the ribs on the sheet. Cook, turning every hour, until the meat starts to pull away from the bone, about 3 hours. Remove the ribs from the oven and let rest for at least 10 minutes, or up to 1 hour.
5.Prepare a charcoal or gas grill for direct heat grilling over high heat. Place the ribs, meaty side down, on the frill rack and cook until the fat starts to sizzle, 2 to 3 minutes. Flip and cook another 2 minutes more. Transfer to a cutting board.
6.Cut between the ribs to separate them. Mound the ribs on a platter and drizzle with the barbecue sauce, or pass the sauce at the table. Serve at once.