Recipe: Barbecued Ribs with Citrus Marmalade (using pork short ribs)

BARBECUED RIBS WITH CITRUS MARMALADE

"This marmalade is so good that I could eat it with a spoon. Pork and orange have a natural flavor affinity, often reflected in the cuisines of Cuba, Brazil and Mexico."

4 slabs pork short ribs (about 1 1/4 pounds each)
2 bay leaves
1 tablespoon vegetable oil
1 medium red onion, chopped
1 clove garlic, minced
1 fresh poblano chile, seeded and minced*
1 teaspoon ground cinnamon
2 tablespoons firmly packed panela** or dark brown sugar
1 teaspoon kosher salt
1 1/2 teaspoons chipotle puree***
1 quart freshly squeezed orange juice (4 cups; about 12 oranges)

Place the ribs in a large pot and cover with salted water. Add the bay leaves and turn the heat to high. Bring to a simmer, reduce the heat, and simmer for one hour and 30 minutes.

Drain the ribs and set aside to cool in a large ceramic or glass baking dish.

In a large non-aluminum skillet, heat the oil over medium-high heat. Add the onion, garlic and minced poblano. Cook, stirring, until softened, about five minutes.

Add the cinnamon, panela, salt and chipotle puree and cook, stirring, until incorporated and heated through.

Pour the orange juice into the skillet, bring mixture to a simmer and cook until thickened and reduced by half. Reserve one-half cup for basting.

Pour remainder of sauce over the drained ribs and mix to coat well. Marinate in the refrigerator for at least one hour or up to three hours.

WHEN READY TO COOK:
Heat the grill to very hot. Lift the ribs out of marinade and grill, turning and basting frequently, until glazed and heated through, 10 to 20 minutes. Discard remaining marinade.

*Wear gloves when handling fresh chiles; the oils can cause a burning sensation on your skin.

**Panela is hardened, unrefined cane sugar shaped like round loaves and can be found in Latin specialty food stores. Dark brown sugar is a perfectly good substitute but will not have quite such a toasty, caramel flavor.

***Use canned chipotles in adobo sauce. Puree contents of can in blender; one chipotle makes about one tablespoon puree.

Makes 4 servings
Source: Bistro Latino by Rafael Palomino