 |
Evenings on the patio are finally getting nice, and what goes better than ribs on the grill? This recipe is not strictly a barbecuer's dream, since it's partially cooked in the oven indoors. The good side of this is that there are fewer grill fires, since most the drippings are cooked out of the ribs before they go on the grill. I suggest also grilling some corn-on-the-cob or stuffed jalapenos to heighten the outdoor experience. Of course, a Margarita or a chilled Corona also goes down well! |
Red Chile Barbecue Ribs Pork spare ribs or baby-back ribs |
Put the ribs on a
rack in a baking or broiler pan. Cover tightly with foil and roast for 2 hours in a 325
deg. oven. In the meantime, wash the chile pods and remove the stems and seeds. Cover the
chiles with water in a saucepan and bring to a boil. Remove from heat, cover and allow to
steam about 10 minutes. Pour chiles and water into a blender and liquefy. Strain through a
sieve to remove skins and remaining seeds. Add salt. Heat the olive oil in a saucepan, add the onion and saute until softened. Add the garlic and cook a mnute more. Add the chile puree, honey, and orange juice. Bring to a boil, reduce heat and simmer for at least 30 minutes. Stir in the orange rind and remove from heat. |