| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 2 | tb | Paprika |
| 1 | tb | Black pepper |
| 2 | tb | Dark brown sugar |
| 1 1/2 | ts | Salt |
| 1 | tb | Onion powder |
| 1/2 | ts | Allspice |
| 1 | tb | Coriander |
| 2 | ts | Cayenne pepper; (or to taste) |
| 1 | tb | Chili powder |
| 1/4 | ts | Ground cloves |
| 1 | tb | Ground cumin |
| 2 | tb | Olive oil |
| 1 | c | Dark molasses |
| 1 | sm | Onion chopped |
| 3 | c | Orange juice |
| 2 | Cloves garlic chopped | |
| 3 | tb | Cracked black pepper |
| 1/2 | c | Dark rum |
| Salt |
INSTRUCTIONS
PART B This is a little time consuming but it is worth it. Soak the pork ribs (4#'s) overnight in one gallon of water with 1c of apple cider vinegar and a few bay leaves. Pat dry and remove membrane from back of ribs. coat ribs on both sides with spice mixture. Part b: Slow cook on grill 2-3 hrs. 20 min before taking the ribs off the grill coat with glaze On stove heat 2T olive oil in a small saucepan over medium heat until almost smoking add onion saute until soft add garlic and cook 2 min. Add rum reduce until completely dry. Add molasses, orange juice and pepper, salt to taste and cook until reduced to 1 cup about 15-20 min. remove from heat and cool to room temp. Posted to CHILE-HEADS DIGEST by "Gary Sinnen" <garysinnen@hotmail.com> on Nov 30, 1999, converted by MM_Buster v2.0l.
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