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Prep Time: 8 hour(s)
Cook Time: 3 hour(s) 10 min
Number of Servings: 6
Brief Description
Roasted spicy ribs, marinated overnight before roasting.
Number of Servings:
Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.Ingredients:
Directions:
In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
Preheat the oven to 250° F. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.
Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes.
Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
Brief Description
Roasted spicy ribs, marinated overnight before roasting.
Main Ingredient:
baby back ribs
Category: Pork
Cuisine: BBQ
Prep Time: 8 hour(s)
Cook Time: 3 hour(s) 10 min
Notes
Roasted ribs and sauce can be refrigerated separately for up to 4 days. Return to room temperature and broil just before serving. Pair with a juicy, berry-rich Zinfandel.
Source
Food and Wine - Chef Donald Link
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