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Recipe: Spareribs with Cowboy Rub (food processor and grill)

Main Dishes - Pork, Ham
SPARERIBS WITH COWBOY RUB

2 sides spareribs or your favorite ribs
2 1/2 ounces ancho chiles (about 4)
1/4 cup chipotle chiles in adobo sauce
1/4 cup wine vinegar
1/4 cup thin soy sauce
1/4 cup honey
3 tablespoons olive oil
1 small shallot, minced
8 cloves garlic, finely minced
1/4 cup chopped cilantro sprigs

Remove the membrane from the underside of the ribs. Place the ribs in a rectangular dish or baking pan.

TO MAKE THE RUB:
Place the ancho chiles in a bowl and cover with boiling water. Place a small saucer on the chiles to submerge them. After 30 minutes, stem the chiles and wash away the seeds. Place the ancho chiles and the chipotle chiles in a food processor. Blend until the chiles are thoroughly pureed. Add all the remaining rub ingredients. Blend again to evenly mix.

Coat the ribs evenly on both sides with the marinade. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor, marinate the ribs for up to 8 hours.

TO GRILL THE RIBS:
If using a gas grill, preheat to medium (325 degrees F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, push them to the outside of the grill. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate. Place a rib rack on the cooking grate and add the ribs. Alternately, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill. Cover the grill. Regulate the heat so it remains at a medium temperature. Occasionally during cooking, baste the ribs with extra marinade. Grill the ribs until the meat begins to shrink from the ends of the rib bones. Grilling time for pork baby back ribs and country-style ribs is about 75 minutes, while spareribs take about 90 minutes.

TO SERVE:
Cut each side of ribs in half, into 3 sections or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve immediately.

Makes 4 servings
Source: The Great Ribs Book by Hugh Carpenter and Teri Sandison
MsgID: 171126
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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