Thursday, January 25, 2007

Barbecue Ribs in Spicy Sauce

Barbecue Ribs in Spicy Sauce

Adapted from Roasting by Kathy Gunst

This is a great recipe for ribs roasted in a spicy barbecue sauce, and you make them right in the oven so it's easy to do when you've packed your grill away for the season.

These are not like barbecued ribs in a Chinese restaurant, and they are not like ribs off the grill or from a smoker, but they are delicious in their own right.

It's the first recipe of mine Mandi made after she and Scotty got back to

Australia from their honeymoon in New York, and now it's become one of their regular meals.

Barbecue Ribs in Spicy Sauce

Adapted from Roasting by Kathy Gunst

Serves 4

4 pounds pork ribs, cut into individual ribs

The Marinade

2 cups ketchup1/4 cup soy sauce
1/4 cup Worcestershire sauce
3 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 to 3 tablespoons Asian chili paste - I use the one in the jar with the rooster on it by Huy Fong called Chili Garlic Sauce, not Sriracha Hot Chili Sauce. One tablespoon of chile paste will make a mild sauce, 2 tablespoons will make a medium sauce, and 3
tablespoons will make a very spicy sauce. I use 2 tablespoons.

Mix all the ingredients for the marinade in a bowl large enough to hold the ribs.

Add the ribs to the bowl, and coat all over with the marinade. Cover, and refrigerate for 8 to 24 hours. I have made them with only a short marinating time, and they were still good.

When ready to cook, preheat the oven to 400 degrees.

Place the ribs with half of the marinade in a large roasting pan, and roast
for 10 minutes.

Then reduce the heat to 300 degrees. Baste the ribs every 20 to 30 minutes, adding more marinade as necessary. Cook for a total of 1-1/2 hours, turning the ribs once or twice during that time.

If the sauce begins to dry out, you can sprinkle 1/4 cup water or dry white wine over the ribs.

1 comment:

  1. I enjoyed this recipe. As I am from Australia, I had some converting and improvisation to do.
    Fahrenheit to celcius (minus 30 then halve the remaining figure)
    Pounds to kilograms (2.2 pounds = 1 kilo)Then, do you think Asian chilli paste exists here? NO!! So I tried some hot chilli sauce, which worked great.
    I didn't marinade and wait-but followed everything else to a T. I think the cumin in the marinade is the secret ingredient. It had a great tang to it.
    I served it with thick fries garnished with fries salt and season-all salt, and baked onion, and a Corona!


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