Barbecued
Riblets
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