Sweet & Spicy Barbecued Ribs With Green Chili Sauce
Serving Size : 4
Ingredients for prepare Sweet & Spicy Barbecued Ribs With Green Chili Sauce
:
| Amount | Measure | Ingredient - Preparation Method |
recipe Sweet & Spicy Barbecued Ribs With Green Chili Sauce
In a small bowl, combine rub ingredients; mix well. Coat the ribs thoroughly
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with the rub; place them on baking sheets and roast in 200-degree oven
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for 3 1/2 hours. Don't turn them-all you are doing now is slow cooking and infusing them with spices. While
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the ribs are cooking, make the sauce. In a medium saucepan, heat the oil over medium heat
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until hot, but not smoking. Add the onions and saut‚, stirring occasionally until transparent, 5 to 7 minutes. Add the
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garlic and saut‚, stirring occasionally for 1 minute. Add the tomatillos, chiles and lime juice; simmer for about 5
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minutes. If you are using fresh tomatillos, you want them to be just
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starting to break down. Remove the sauce from the heat; puree in a food processor or blender, a bit
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at a time until smooth. Stir in the cilantro and set aside. If you want to serve
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it warm, return it to the saucepan. Just before serving, reheat over low heat.
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Remove the ribs from the oven. They can stand out for a while and then stored in the
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refrigerator for up to 2 days, or they can go right onto the grill. (If you do refrigerate them, bring
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them to room temperature before the final grilling.) When you're ready to put them on the grill, put
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them over a low fire and leave them there for 7 to 10 minutes, turning once or twice. Since they
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are already cooked through at this point, what you are looking for is some color and a good sear.
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When they have achieved this, remove them from the grill and serve them accompanied by the sauce. Editor's
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Note: I personally would cook the ribs in a smoker at 245 instead of an
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oven at 200. Not only will the ribs take on a good smokey flavor, but you'll
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also be able to skip having to grill them. Formatted for Master Cook and your Qlinary delight
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by Rock McNelly Recipe from by RockMc on Mar 18, 1998. Preparation Time:
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0:00
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