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Sweet And Spicy Southern Tomato-Glazed Ribs

A home-style Sweet And Spicy Southern Tomato-Glazed Ribs made with Olive Oil, Yellow Onion, Vine Ripened Tomatoes, Dry Red Wine, and Roasted Red Bell Peppers. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 6 lb
• 1/4 cup
• 1
• 3
• 1 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 8 clove
• 1/2 cup
• 1/2 cup
• 2 tbsp

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 marinade, place the olive oil and onion in a 12-inch saute' pan over medium heat.

5. 5

   Saute' the onions until they brown, about 10 minutes.

6. 6

   Add all the remaining ingredients and cook until the sauce becomes very thick.

7. 7

   Allow the sauce to cool to room temperature.

8. 8

   Then transfer to an electric blender and liquefy.

9. 9

   Coat the ribs evenly on both sides with half the marinade.

10. 10

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

11. 11

    For more flavor; marinate for up to 8 hours.

12. 12

    Reserve the remaining marinade to serve as a sauce for the ribs.

13. 13

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

14. 14

    If using charcoal or wood, prepare a fire.

15. 15

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

16. 16

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

17. 17

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

18. 18

    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.

19. 19

    Cover the grill.

20. 20

    Regulate the heat so it remains at a medium temperature.

21. 21

    Occasionally during cooking, baste the ribs with extra marinade.

22. 22

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

23. 23

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

24. 24

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

25. 25

    Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the reserved sauce.

26. 26

    This glaze creates flavors both delectable and mysterious.

27. 27

    The key technique is to brown the onions until they caramelize.

28. 28

    Be patient, cooking the onions over low heat and stirring often.

29. 29

    If you try to speed up the process by increasing the heat, the sugars in the onion will burn and the onion will not develop the necessary depth of flavor.

30. 30

    Contributed to the FareShare Gazette by Michael; 19 January, 2002. www.fareshare.net