| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Niger |
Toohot08 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Paprika |
| 1/4 |
c |
Ground Ancho chiles or chile powder |
| 1/4 |
c |
Cumin |
| 2 |
tb |
Salt |
| 4 1/2 |
lb |
Pork baby back ribs |
|
|
=== HONEY GLAZE === |
| 1/4 |
c |
Chopped garlic -; (abt 15 cloves) |
| 3 |
lg |
Jalapeno chiles; stemmed, |
|
|
; and seeded if desire |
| 1 |
tb |
Ground cumin |
| 3 |
tb |
Tabasco sauce |
| 1 |
c |
Freshly-squeezed lime juice |
| 1 |
ts |
Salt |
| 1 |
c |
Honey |
INSTRUCTIONS
Combine the paprika, anchos or chile powder, cumin and salt in a small
bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and
refrigerate 2 to 4 hours or overnight. Preheat the oven to 350 degrees.
Place the ribs in a single layer in a baking pan and pour in water to a
depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and
return to the oven for an additional 30 minutes. Meanwhile, make the honey
glaze by combining the garlic, jalapenos, cumin, Tabasco sauce, lime juice
and salt in a food processor or blender and puree. Pour into a small
saucepan and stir in the honey. Cook over low heat, stirring constantly and
being careful not to burn, 20 minutes. Turn the oven heat up to 450 degrees
or heat the grill. If finishing the ribs in the oven, brush generously with
the honey glaze and bake another 10 minutes per side, basting with the
honey glaze every 5 minutes. To grill, generously glaze the ribs and grill
5 minutes per side, frequently brushing with additional glaze. Cut the ribs
apart and serve hot. This recipe yields ?? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6135 broadcast 09-19-1996) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-21-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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