Sticky Spicy Ribs

Ingredients for Sticky Spicy Ribs

• 2 cucharadas de azúcar moreno oscuro compactado

• 1 1/2 cucharaditas de sal

• 2 tablespoons paprika (not hot)

• 1 1/2 teaspoons chipotle chilli powder

• 1 1/2 cucharaditas de comino molido

• 1 cucharadita de pimienta de Jamaica molida

• 1/2 cucharaditas de pimienta negra

• 2 (2-lb) racks baby back ribs

• 240g chopped onion (from 1 large)

• 6 dientes de ajo, finamente picados

• 1 1/2 tablespoons finely chopped peeled fresh ginger

• 2 cucharadas de aceite vegetal

• 350 ml de kétchup

• 120ml de vinagre de sidra

• 90ml de salsa de soja

• 120ml de agua

• 60ml de azúcar moreno oscuro compactado

• 1 1/2 cucharaditas de sal

• 3/4 cucharaditas de pimienta negra

Whisk together brown sugar, salt, and spices in a small bowl.

Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.

Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.

Bring ribs to room temperature, about 30 minutes.

Coloca la rejilla del horno en la posición media y precalienta el horno a 177°C.

Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 240ml sauce for serving with ribs.

Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas).

To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.