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Country salt canola oil ketchup orange marmalade brown sugar adobo sauce ground cumin honey Worcestershire sauce balsamic vinegar mustard salt cayenne orange juice
Viewed: 3 - Published at: 9 years agoIngredients
- 12 large, meaty country ribs, bone-in (beef or pork)
- Salt and pepper
- Canola oil (you are going to need a lot, buy a gallonit keeps)
- 2 cups ketchup
- 2 tablespoons orange marmalade
- 1 tablespoon brown sugar
- 2 heaping tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce;
- 1 pinch ground cumin
- 2 tablespoons honey
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon salt
- 1/4 teaspoon cayenne
- 2 ounces ( 1/4 cup) orange juice
Method
- For the ribs
- The first step, cooking the ribs, needs to happen at least one day before the barbecue.
- To begin, season the ribs generously with salt and pepper.
- Preheat the oven to 250F.
- Place the ribs in a roasting pan deep enough to hold them all, and add just enough canola oil to cover them completely.
- Bake slowly for 3 to 4 hours, checking periodically to make sure the oil is hot but not boiling.
- Adjust heat if needed.
- When the meat starts to pull away, leaving a clean bone at the bottom of the rib, remove the pan from the oven and allow to cool completely.
- Cover the pan with foil and put the whole works in the fridge.
- The ribs will keep for several days, as long as the oil is completely covering them.
- On the day of the barbecue, an hour before serving, take the pan out of the fridge and place in a 225F oven for 10 minutes to make the ribs easier to remove from the oil.
- Transfer the ribs to a colander set over a platter and drain off any excess oil.
- For the sauce (which can be made several days in advance)
- Combine all of the sauce ingredients in a bowl and mix well.
- Adjust the seasoning, adding more spices, more honey, or more vinegar to suit your taste.
- To grill
- Heat the grill to medium-high.
- Season the ribs with additional salt and pepper and place on the grill.
- Grill the ribs for 2 minutes per side, then start basting them with the sauce.
- Cook for another 5 to 7 minutes, turning and basting every 2 minutes.
- Reduce the heat if the ribs start to blacken too much.
- (Because of the high sugar content, they are supposed to burn a little.)
- When the sauce adheres to the ribs and begins to caramelize, the ribs are done.
- Coat the ribs one last time with the sauce and serve.
