Spareribs With Chipotle Coriander Cure

Name: Spareribs With Chipotle Coriander Cure
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1/4 cup coriander seed; 1/4 cup black peppercorns; 8 garlic cloves, peeled; 4 shallots, peeled; 1/4 cup chipotle chile; 1 cup ketchup; 1/4 cup molasses; 1/4 cup cider vinegar; 6 tablespoons brown sugar, packed; 1 tablespoon orange zest, finely minced; 2 sparerib racks

Submitted by Abby Girl

"Hot...spicy...bold in taste!!! Left over cure can be used on chicken. Start the day ahead to give plenty time for marinating"

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Ready In:: 1hr 15mins
Ingredients:: 11
Serves:: 4

ingredients

Chipotle Corinader Cure
¹⁄₄ cup coriander seed
¹⁄₄ cup black peppercorns
8 garlic cloves, peeled
4 shallots, peeled
¹⁄₄ cup chipotle chile
1 cup ketchup
¹⁄₄ cup molasses
¹⁄₄ cup cider vinegar
6 tablespoons brown sugar, packed
1 tablespoon orange zest, finely minced
Spareribs
2 sparerib racks

directions

Chipotle Coriander Cure: Place the coriander and peppercorns in a small dry saute pan over medium heat and toast until the peppercorns begin to smoke. Transfer to a spice grinder and grind finely.
Mince the garlic and shallots in a food processor. Add the ground spices and chipotle chilies and mince for 10 seconds.
Add the remaining cure ingredients and process until it becomes a thick paste (makes 2-1/2 cups).
Rub the cure over the ribs on both sides. Cover and chill for at least 1 hour and up to 24.
To grill: Preheat to medium. Grill the ribs until the meat begins to shrink from the bones, about 45 minutes.
Roast: Preheat oven to 350. Roast ribs for about 1 hour.