4 Videos | Photo: Barbecued Ribs Recipe
Ingredients
- 1/4 cup vegetable oil
- 1 small red onion, diced (1 cup)
- 2 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1 teaspoon lime zest
- 1 tablespoon finely grated ginger
- 1/3 cup cider vinegar
- 1/2 cup tomato paste
- 1/2 cup honey
- 2 tablespoons Dijon mustard
- 1/3 cup soy sauce
- 1/4 cup fresh orange juice
- 4 racks country ribs (8 to 10 pounds)
Directions
Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.
Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.
Serve with extra barbecue sauce on the side.
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By deanhampton
Kansas City, MO
on February 14, 2013
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I love Ina's shows and most of her recipes. I've made a lot of them. I think this one misses the mark. First, the recipe calls for country ribs but obviously on the show they grilled 2 racks of spare ribs. For those who bought country ribs, what a bummer! (And I do like country ribs but I sure wouldn't like them done like this. I'm from KC where BBQ isn't just for breakfast. In any of our 1,000+ BBQ joints, these ribs would not sell.
By daisyjellybean
kuala lumpur, m...
on January 31, 2013
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Great flavours. the hardest thing about this recipe was measuring out the ingredients. when i read the list of ingredients i thought it could taste unusual but have trusted Ina's recipes and rarely had one i didn't like and i loved it as did my husband and visiting families. double the sauce at least. great with chicken wings. i did prefer slower indirect cooking for tenderness as the first time the meat didn't 'melt' off the bone. have used many times. thank you again Ina.
By wdames_8590509
Milwaukee, WI
on February 05, 2012
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These were the worst ribs I have ever tasted and the sauce wasn't very good.
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