- 4 lbs pork spareribs
- 1 salt and freshly ground black pepper to taste
- 1 tbsp cumin seeds, toasted and pulverized with electric coffee mil
- 2 cups prepared barbecue sauce
- 1 cup orange juice
- 1/4 cups orange marmalade
- 2 chipotle chiles in adobo
- 1/2 tsps ground cinnamon
- 1/2 tsps ground cumin
- 1/4 tsps ground allspice
- 1/4 cups cider or red wine vinegar
- 1 /8 tsp ground cloves
- 1/2 tsps Salt
- 4 green onions , sliced on the diagonal, for garnish
1. Prepare the Ribs
Preheat the oven to 325 degrees F. Place the ribs on racks on rimmed baking sheets. Sprinkle the ribs with salt, pepper, and the toasted cumin. Place the ribs in the oven and bake for about 1 ½ hours.
2. Make the Barbecue Sauce
In a saucepan, combine he prepared barbecue sauce, orange juice, marmalade, chipotles, cinnamon, ground cumin, allspice, vinegar, cloves, and salt. Bring the mixture to a simmer. Pour a small amount of the sauce into another bowl for basting; set the remaining sauce aside.
3. Grill and Serve the Ribs
Build a medium-hot barbecue fire or preheat a gas grill to medium. Place the partially cooked spareribs on the grill and cook, turning frequently, for about 40 to 45 minutes, until the meat is fork tender and reaches an internal temperature of 170 degrees F. During the last 20 minutes of cooking, brush the ribs with the basting sauce. Remove the ribs from the grill and let them rest briefly before serving. Transfer the ribs to a serving platter and sprinkle with green onions. Pass the remaining barbecue sauce at the table.
Serves: 4
Source: Cooking at the CIA (Culinary Institute of America), Recipes for the Public Television Series
