6.25.2008

Pork Spare Ribs with Southwestern Barbecue Sauce

Recipe courtesy Emeril Lagasse, 2002

2 slabs pork spare ribs, about 3 pounds each
2 tablespoons paprika
tablespoons liquid crab boil
1 tablespoon chili powder
2 teaspoons, plus 1 tablespoon salt
1 teaspoon cayenne
3 bay leaves
1 tablespoon ground black pepper
2 tablespoons dark brown sugar
Southwestern Barbecue Sauce, recipe follows

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. Lightly oil the grill rack on a barbecue grill, and preheat to medium-low (about 250 to 275 degrees F). Arrange the ribs on the rack and cover (with foil or upside down hotel pan). Cook, turning every 20 minutes, until tender, about 2 hours, replenishing charcoal as needed. During the last 20 minutes of cooking time, baste the ribs with the sauce, turning twice. Remove the ribs from the grill and serve the ribs with remaining sauce and fried pork rinds. If you want to make this dish in the oven: 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.

Southwestern Barbecue Sauce:
2 tablespoons olive oil
4 cups tomato sauce
1 cup chopped yellow onions
1/2 teaspoon salt
1 tablespoon minced garlic
2 bay leaves
3 tablespoons chopped chipotle chilies in adobo, with adobo sauce
2 teaspoons dry mustard
1/2 cup red wine vinegar
1/2 cup molasses
2 tablespoons fresh lime juice

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. Yield: 4 cups

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