Spice Rubbed Pork Ribs
ready in 2 h. 20 min.
- 2 tablespoons olive oil
- 1 cup onions
- 1 tablespoon minced garlic cloves
- 3 tablespoons minced chipotle pepper in adobo (with adobo sauce)
- ½ cup Red wine vinegar
- 2 tablespoons fresh Lime juice
- 4 cups Tomato sauce
- ½ cup Molasses
- 2 teaspoons Dry mustard
- 2 bay leaves
- ½ teaspoon salt
- 2 Pork spare rib racks (about 1350g|3 pounds each)
- 2 tablespoons liquid crab boil
- 2 teaspoons salt
- 3 bay leaves
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1 tablespoon Chili powder
- 1 tablespoon ground Black pepper
- 1 teaspoon cayenne pepper
To make the BBQ sauce, in a medium saucepan, heat the oil over medium-high heat. Add the onions and cook until the onions are lightly caramelized, 4 to 5 minutes. Add the garlic and chiles, and cook for 1 minute. Deglaze the pan with the vinegar and lime juice and cook until the liquid is reduced by half, 1 to 2 minutes. Add the adobo sauce, tomato sauce, molasses, mustard, bay leaves and salt. Bring to a simmer and cook until thick, stirring occasionally, 15 to 20 minutes. Remove from the heat and strain.
Place the ribs in a large Dutch oven or stockpot. Cover with water and add the crab boil, 2 teaspoons of the salt, and the bay leaves. Bring to a boil. Reduce the heat and simmer for 15 minutes. Remove from the heat and drain.
In a bowl, combine the sugar, paprika, chili powder, black pepper, remaining tablespoon of salt, and cayenne. Pat the ribs dry and rub well with the spice mixture.
After rubbing ribs with spice mixture, place them in a preheated 350 degree F oven for 10 minutes. Remove. Slather ribs with BBQ sauce, wrap in heavy-duty plastic wrap, then wrap in foil, and return to the oven to bake for 1 1/2 hours.
Let rest for 10 minutes before slicing and serving.