Text 13678, 100 rader
Skriven 2014-05-28 06:38:42 av Dave Drum (1:261/38)
Ärende: Chile 6402
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red Chile Rubbed Baby Back Ribs
 Categories: Pork, Bbq, Rubs, Chilies, Citrus
      Yield: 6 Servings

      3    Slabs baby back ribs; 2 1/2
           - lb ea *
      4    Handfuls of hickory wood
           - chips; soaked in water for
           - at least 30 minutes

MMMMM-----------------------RED CHILE RUB----------------------------
      1 tb Ancho chile powder
      1 tb Paprika
      1 tb Brown sugar
      1 ts Kosher salt
      2 ts Ground cumin
      2 ts Granulated garlic
      2 ts Ground black pepper

MMMMM------------------------GINGER GLAZE-----------------------------
    1/2 c  Soy sauce
    1/2 c  Brown sugar
    1/4 c  Ketchup
    1/4 c  Lemon juice
      1 ts Grated ginger

  Prepare a grill for indirect cooking over low heat (about
  300øF).

  For rub, in small bowl mix together the first 7 ingredients.

  Using a dull dinner knife, slide the tip under the membrane
  (silver skin) covering the back of each rack of ribs. Lift
  and loosen membrane until it breaks loose from the meat.
  Using paper towels to grip, pull membrane off. Season ribs
  all over with the rub. Arrange in a rib rack, all facing the
  same direction. Let the ribs stand at room temperature for
  30 minutes before grilling.

  Just before grilling ribs, drain 2 handfuls of wood chips
  and place them on coals or in smoker box of a gas grill.
  When the wood begins to smoke, place ribs over indirect low
  heat and cook for 1 hour.

  After 1 hour, drain the remaining wood chips and place on
  coals or in smoker box of a gas grill. Continue to cook ribs
  over indirect low heat for a second hour. Meanwhile, prepare
  Fresh Ginger Glaze.

  Fresh Ginger Glaze:In small saucepan over medium heat,
  combine the glaze ingredients. Bring to simmer, stirring
  occasionally, and cook over low heat for about 3 minutes.
  Remove from the heat.

  Tear off 3 sheets of aluminum foil, each about 2 1/2 times
  the length of a slab of ribs.

  After 2 hours of cooking, remove ribs from rack and lay each
  slab on a sheet of foil. Be sure to close the grill lid so
  that the temperature remains close to 300 degrees F. Brush
  each slab lightly on both sides with some of the glaze (you
  will not need all of it). Wrap each slab of ribs tightly in
  foil.

  Return slabs to the grill, either in rack or stacked on top
  of each other. Cook over indirect low heat until glaze cooks
  into the meat and ribs are done, 30 to 60 minutes. The ribs
  are done when the meat has shrunk back from the bones by 1/4
  inch or more. When you lift a rack by picking up one end
  with tongs, the rack should bend in the middle and the meat
  should tear easily. If the meat does not tear easily,
  continue to cook the ribs.

  Remove slabs from foil. Brush them with some of the
  remaining glaze. Cut into portions. Serve with grilled bok
  choy and lemon halves.

  * For a charcoal grill, you may need to cut rib slabs in
  half to fit for indirect cooking.

  Indirect grilling: This method positions the fire to one
  side or both ends of grill. Food sits over the unlit part,
  and the grill is covered so the food cooks from all sides.
  This is best for thicker cuts that need longer cooking like
  roasts and ribs.

  Better Homes & Gardens | May 2010

  MM Format by Dave Drum - 07 June 2010

  Uncle Dirty Dave's Archives

MMMMM

... So long as people don't know how to eat they will not have good cooks.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)