| 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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