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Ribs Marinated With Molasses - Chile Barbecue Sauce

Ribs Marinated With Molasses - Chile Barbecue Sauce is a volume 5-01 jan. 2002 recipe made with Extra Virgin Olive Oil, Yellow Onion, Garlic, Serrano Chiles Seeds, and Ginger. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 6 lb
• 2 tbsp
• 1
• 6 clove
• 3
• 2 tbsp
• 2
• 1/4 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 oz
• 2 tsp

Method (preview)

1. 1

   Place the ribs, meaty side down, on a flat surface.

2. 2

   If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.

3. 3

   Then place the ribs in a rectangular dish or baking pan.

4. 4

   To make the sauce, place the olive oil, horseradish, and onion in a 12-inch saut� pan placed over medium heat.

5. 5

   Then add the garlic, chiles, ginger; tomatoes, and peppers.

6. 6

   Saut� for 5 minutes.

7. 7

   Add the remaining sauce ingredients and stir well.

8. 8

   Simmer over lowest heat, uncovered, for 30 minutes.

9. 9

   Allow the sauce to cool to room temperature.

10. 10

    Transfer to a blender; and liquefy.

11. 11

    Coat the ribs evenly on both sides with the sauce.

12. 12

    Marinate the ribs, refrigerated, for at least 15 minutes.

13. 13

    For more flavor; marinate for up to 8 hours.

14. 14

    If using a gas barbecue, preheat it to medium (325F).

15. 15

    If using charcoal or wood, prepare a fire.

16. 16

    When the coals or wood are ash covered, push them to the outside of the grill.

17. 17

    Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.

18. 18

    Place a rib rack on the cooking grate and add the ribs.

19. 19

    Alternatively, 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.

20. 20

    Cover the grill.

21. 21

    Regulate the heat so it remains at a medium temperature.

22. 22

    Occasionally during cooking, baste the ribs with extra marinade.

23. 23

    Grill the ribs until the meat begins to shrink from the ends of the rib bones.

24. 24

    Occasionally during cooking, baste the ribs, stopping 15 minutes before removing the ribs from the grill.

25. 25

    To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.

26. 26

    Transfer to a heated serving platter or 4 heated dinner plates and serve at once.

27. 27

    Contributed to the FareShare Gazette by Michael; 14 January 2002. www.fareshare.net