best ribs ever

It’s hot and we are still barbecuing, so Alex sent me this mouth-watering rib dish. I kind of always thought you boiled your ribs, tossed them on the barbecue and slathered them with whatever bbq sauce you had in the house.
Not so.
Alex loves to cook and prepare his food. I’ve tried some of his recipes and I have to admit, preparation makes a difference.
You might want to write this one down for your weekend pleasure cooking.
Have you ever eaten something so good that you can’t believe your taste buds? Your mind can’t seem to comprehend that the marriage of flavors swirling around in your mouth work so harmoniously together. I have experienced this and it’s an incredible feeling. That feeling is exponentially greater when you made the food yourself from scratch!
This experience has been happening to me lately, but never more so than when I followed a recipe from’s Steven Raichlen and his Jalapeno Jerk Baby Back Ribs. These ribs are INCREDIBLE!!! Seriously, they were the best ribs I’ve ever tasted because they weren’t “normal” ribs. They were so much more with an amazing combination of spices and seasoning… It’s quite the event making these things, but it’s WELL worth the trouble. TRUST ME!!
Here’s what you need:
4 racks of baby back ribs, peeled (peeled refers to removing the outer membrane off the back of the rib)
For the marinade:
1 quart pineapple juice
1 bunch cilantro, washed and rough chopped4 to 8 jalapeno chilies, thinly sliced
For the Glaze:2 cups pineapple juice
1/2 cup rice or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon black pepper

For the Dry Rub:

3 tablespoons dark brown sugar
1-1/2 tablespoons coarse salt
1-1/2 tablespoons ground coriander
1-1/2 teaspoons black pepper
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1-1/2 teaspoons dried thyme
1-1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon scotch bonnet chili powder or cayenne pepper

Combine the ingredients in a bowl and mix with your fingers.

For the BBQ Sauce:

2 cups pineapple juice
1 to 2 jalapeno chilies, seeded and minced
1 tablespoon minced fresh ginger
2 tablespoons chopped fresh cilantro
3/4 cup ketchup
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon soy sauce
salt (just a little) and freshly ground black pepper

Once you’ve removed the membrane from the back of the ribs, place the ribs in a large roasting pan. Place 4 C of pineapple juice over the ribs. Add 1 bunch of cilantro and 4-8 jalapenos that were thinly sliced. Let the meat marinade for a few hours. I let them marinade for about 5 hours turning 3 times…

While they are marinading, make the dry rub. Combine all these ingredients by hand and make sure to break up any clumps in the rub. Set aside…

Once that’s complete move on to making the glaze, which will be used to baste the ribs while on the grill. To make the glaze, combine ingredients in saucepan and cook on high until syrupy, 10-15 minutes stirring occasionally. It should reduce to about 1 C of glaze. Once finished, set aside.

Finally, you can work on the BBQ sauce. In saucepan, combine pineapple juice, jalapenos, ginger, and cilantro. Boil until mixture is reduced by half. Stir in the remaining ingredients and simmer for about 10 minutes, until the saucy is slightly thickened. Season with salt and pepper to taste…

Ok, now that ALL the hard work is done, and your kitchen is back to looking clean again, it’s time to grill up some ribs!! When you’re getting ready to grill, remove the ribs from the marinade and discard the marinade. Let the ribs sit at room temperature for about 20-30 minutes. While warming up, rub the dry rub into all sides of the meat. Press the rub into the meat so it forms a crust.

Set up your grill for indirect grilling – meaning your outer burners are on and the center are off. There should be no fire on directly below the ribs… Get your grill to 325 degrees. Place the ribs on the grill with the rib side down. The ribs should create an arc while on the grill.

Close the lid and let the ribs cook for an hour. After an hour, take the glaze and baste the ribs generously with the glaze. Close the lid and continue to cook. Baste 3-5 times in the next 15-30 minutes. Total cooking time should be a half hour  15 minutes to an hour thirty minutes. They’re done once the meat pulls away from the tip of the bone and you can tear the meat off the bone with your hand. And/or when the internal temperature reaches about 170 degrees.

Let the meat rest for about 5-10 minutes. Then serve with the BBQ sauce.

I’m telling you, the exotic flavors you taste with the dry rub and the sauces and marinade make this an AMAZING dish. It’s so delicious!!!


2 Responses to “best ribs ever”

  1. susan Says:

    I was fine til the cooking time- one half hour fifteen ….how much time?

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