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back ribs star anise cardamon seeds allspice cinnamon fresh ground nutmeg fresh ginger root garlic orange juice balsamic vinegar molasses
Viewed: 5 - Published at: 6 years agoIngredients
- 3 lbs baby back ribs, trimmed of fat,
- 5 whole star anise,
- 1 tbs whole cloves,
- 1 tbs whole cardamon seeds,
- 1 tsp whole allspice,
- 1 tsp cinnamon,
- 1 tsp fresh-ground nutmeg,
- 4" fresh ginger root, cut into 1/4" pieces,
- 4 cloves garlic, peeled and smashed,
- 1 cup orange juice,
- 1 tbs balsamic vinegar,
- 1 tbs molasses
Method
- 1. Using a spice grinder, coffee grinder, mini-cuisinart, or mortar and pestle, grind together the first 4 spices until fairly fine. Add cinnamon, nutmeg, ginger and garlic and continue grinding until spices make a paste.
- 2. Massage ribs liberally with paste, put in a sealed plastic bag and refrigerate for 24 hours.
- 3. Let ribs come to room temperature to give spices additional time to soak in.
- 4. Put ribs in Pyrex or other oven-going pan, pour orange juice over ribs, cover with aluminum foil, and bake at 300 degrees for 45 minutes.
- 5. After ribs have baked, scrape spice paste off, and put it in a small pan with the orange juice and other accumulated juices from baking, vinegar, and molasses. Reduce this basting sauce by one third.
- 6. Meanwhile, set up your grill so that you can grill the ribs on indirect heat. For a gas grill, this means that there should be flames on either side, but not directly underneath the meat.
- 7. Baste ribs with reduced sauce and cook in covered grill for 20-30 minutes, turning and basting frequently.
- 8. Enjoy. These ribs have a mysterious smoky spice flavor that is addictive!
