SWEET AND SPICY BBQ PORK RIBS | PORK RECIPES | WEBER BBQ
Sweet and Spicy BBQ Pork Ribs
Categories Pork
Total Time 6 hours 30 minutes
Prep Time 30 minutes
Cook Time 6 hours
Yield 4 servings
Number Of Ingredients 18
Steps:
- Mix all of the spice rub ingredients together in a large bowl. Remove the membrane from the back of the ribs (otherwise ask your butcher to do so) and coat both sides of the ribs with the spice mix, rubbing the spices into the meat. Cover and refrigerate for about 1 hour.
- Prepare the barbecue for indirect cooking over very low heat (95° to 130°C, low and slow).
- Lay the racks bone side down, or in a rib rack, on the cooking grills over indirect very low heat, close the lid, and cook for 3 to 4 hours or until the meat has shrunk back from most of the bones by 5mm or more. Meanwhile, make the sauce.
- In a saucepan over low heat on the stove top, melt the butter. Add the onion and cook for 3 minutes or until the onion has softened. Add the remaining sauce ingredients. Increase the heat, and cook for a further 10 minutes over high heat or until the sauce is thick and sticky, stirring regularly.
- After the ribs have been cooking for 3 to 4 hours, brush the racks with the sauce and continue to cook for a further 45 minutes to 1 hour, basting every 20 minutes.
- The ribs are done when you lift a rack at one end with tongs, bone side up, and the rack bends so much in the middle that the meat tears. If the meat does not tear easily, continue to cook until it does.
Nutrition Facts : Calories calories
TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE - FOOD.COM
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
Nutrition Facts : Calories 142.1, FatContent 7.3, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 8, CarbohydrateContent 18, FiberContent 2.2, SugarContent 5.6, ProteinContent 3
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