Rib Kickin' Ribs
"These simply rock. I threw these together the other day for a BBQ and the guests went wild, after they went for something to quench the burn. They are spicy, if you don't like spicy, these are not for you. Chile heads will love it! The searing heat is nicely balanced with the addition of maple syrup. Serve with plenty of beer!"
- Ready In:
- 6hrs 20mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 4 pork rib racks (about 4 pounds)
- 2 limes, juice of
- 4 tablespoons maple syrup
- 2 habanero peppers, dried (or 6TB powder)
- 2 chipotle chiles, dried
- 15 bird's eye dried chilies (or Tepins)
- 3 tablespoons instant chicken broth
- 2 tablespoons Italian herb seasoning
- 1 tablespoon cumin, ground
- 1 teaspoon mustard seeds
- 1 teaspoon sea salt
directions
- In a coffee/spice grinder, mix the Cayenne, Chipotles, Bird's Eyes, chicken broth powder, cumin, mustard seeds, and sea salt until you have a fine powder.
- In a seperate bowl, mix the powder with the juice from the limes and the maple syrup. It should be a fairly thick paste. If not, add more of your favorite powdered ingredient.
- Rub the paste on the ribs and marinate for two days in the fridge, tightly wrapped with saran wrap, or in a glass bowl, tightly covered. Flip them occasionally.
- On the day of cooking, preheat oven to 175°F, remove ribs from saran wrap. Place each rack in the middle of a piece of parchment paper and seal it by bringing both ends together above the rack and rolling them tightly down until you have a well sealed package. Do the same again but with aluminum foil. Make sure you wrap them as tight as possible.
- Place them in a large casserole, covered with aluminum foil, or in a dutch oven, tightly covered. The idea is to cook them slowly and seal the juices inches Cook them in the oven for about 5 hours, or until the meat is tender. Cooking time will vary greatly depending on the ribs, your oven, and how tightly they are wrapped. I recommend checking them every hour. It is difficult to burn them at 175°
- When they are finished, remove the foil and saran wrap and smear each rack with maple syrup and then put them under the broiler until they have a nice crispy crust, be careful not to burn them! Serve warm.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
