E-Z Adobo Pork Ribs With Molasses-Chile Barbecue Sauce

“Another great recipe from the Grilling Maestros cookbook. Most of the cooking is done in the oven and then you place them on the grill for that wonderful smoked crust and flavor. This dish would be great with the Red Cabbage Salad with Pineapple and Sesame-Lime dressing.”
READY IN:
3hrs
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 200 degrees.
  2. In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow roast for 3 hours until red juice comes out when you prick the meat with a fork. The meat will be tender and pull easily from the bone. Remove the ribs from the oven. They can go right onto a grill, stand out for awhile, or be refrigerated, covered, for up to 2 days.
  3. While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well, Set aside.
  4. Grill the ribs on a high rack set over low heat and let them stay there as long as your patience allows. A light crust on the outside is the goal, and depending upon your fire, it can be achieved in 5 minutes or take up to 30 minutes. The longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill. Cut the ribs apart between the bones and serve the remaining barbecue on the side.

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