Photo: Pork Back Ribs with Spicy Dipping Sauce Recipe
Ingredients
- 2 racks back ribs, membrane removed
- 1/2 cup Pork Rub, recipe follows
- Olive oil
Spicy Dipping Sauce:
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- 1 red jalapeno, seeded and minced
- 1 tablespoon chopped fresh oregano leaves
- Kosher salt
Directions
Sprinkle the ribs all over with the rub and rub in well with your hands. Cover and refrigerate for 1 hour, up to overnight.
Make sure the racks of the grill are set so they are 6-inches above the fire. Preheat the grill to high. When the grill is hot, turn off 1 side, or push the coals to 1 side. Place the ribs, fattier side down, on the cooler side of the grill and close the cover. Cook until browned, about 20 minutes. Turn the ribs over and continue to cook until the bones wiggle easily when twisted, about 1 1/2 hours, turning every 20 minutes or so.
Remove from the grill and let rest for 10 minutes before slicing.
Make the Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano, and salt and whisk well. Pour into a decorative bowl.
Slice the ribs into desired size and serve with the Spicy Dipping Sauce.
Pork Rub:
- 4 tablespoons brown sugar
- 4 tablespoons onion powder
- 4 tablespoons garlic powder
- 4 tablespoons dried thyme
- 4 tablespoons dried oregano
- 2 tablespoons mild paprika
- 2 tablespoons hot paprika
- 4 teaspoons cayenne
- 4 teaspoons ground coriander
- 2 teaspoons black pepper
- 2 teaspoons white pepper
- 2 tablespoons kosher salt
Mix all ingredients together and stir well.
Yield: about 1 cup
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By detoxhealing_13...
PVE, 43
on July 27, 2010
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I made this according to the recipe, but maybe my spices were strong because it came out very spicy and heavy on thyme. Next time I make it I will cut down on the cayenne and paprika, thyme and oregano. I cooked my ribs as half-racks wrapped in foil in the oven, 30 minutes at 350 and another 1 hour at 300. They were very flavorful and the meat came off the bone quite easily. If I had more time I would have cooked them longer at lower temp.
By winslow524_6915416
Denton, TX
on July 05, 2007
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go easy on the spices, and cook at lower temp for longer time.
By rljweb_1520823
Chesapeake, VA
on August 05, 2006
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I made 3 racks of ribs for a birthday party and they were the hit of the evening. The spices added were subtle enough that when I smoked them over the charcoal fire with hickory chips, everyone couldn't get enough. Out of a party of 12 adults with hamburgers, pulled pork, hot dogs and side dishes, we ran out of ribs from the three racks made. Great recipe and many a neighor has asked me for it. Thanks. PS, I did not make the sauce, and the ribs really don't need it.
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