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These
will be the perfect finger food for your next barbecue or warm
weather party. Ribs are rubbed with a hot spice mixture, and
left in the refrigerator for one or two days. The ribs will take
three hours to cook before serving.
Spiced Ribs
4 racks (10 pounds) baby-back pork ribs
2
tablespoons chili powder
1
tablespoon mustard powder
1
tablespoon garlic salt
2
teaspoons ground cayenne
Barbecue Sauce
1 tablespoon olive oil
1 cup
chopped yellow onion
2
garlic cloves, crushed in a garlic press
¾ cup
dark brown sugar
1 ½ cups
water
2 cups
ketchup
2
tablespoons Dijon-style prepared mustard
⅓
cup Worcestershire sauce
1
dried red chile (chile de árbol), optional
1
(6-ounce) can tomato paste
1. In a small bowl,
mix the chili powder, mustard, garlic salt
and
cayenne. Set out a large chopping board and an extra
large
bowl. Cut the ribs into riblets and place them in the
bowl.
Sprinkle evenly with spices. Rub the spices over the
ribs
and then refrigerate in two resealable plastic bags
overnight
or up to two days.
2. Arrange the
riblets in two 13 x 9 x 2-inch glass baking
dishes.
Cover with foil. Bake in a preheated 325°
oven for 2
hours.
Start step three after baking the ribs for one hour.
3. During the
second hour of baking, heat the oil in a 5-quart
sauté
pan and fry the onions until translucent. Add the garlic,
brown
sugar, water, ketchup, mustard, Worcestershire sauce and chile.
Cover with a splatter guard; simmer on
low
heat for 1 hour. Remove from heat. Drain fat from ribs.
4. Stir the tomato
paste into the barbecue sauce. Brush over the
ribs;
bake an additional hour or bake for 45 minutes and grill
over
hot coals 15 minutes outdoors.
5. Serve on a large
platter.
Variation: Use the same recipe for 2 racks of beef ribs. You
will
need to cut off all the visible fat after baking for 2 hours.
Cover with sauce and continue to bake with the barbecue
sauce
until the sauce is sticky.
Hint:
Sprinkle with sesame seeds for visual appeal.
Makes 1 party plate
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