Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 Tbsp. Grnd Cumin
- 2 Tbsp. Grnd Coriander
- 1/4 c. Paprika
- 1/4 c. Garlic, Chopped
- 1/4 c. Fresh Cilantro, Minced
- 1/4 c. Brown Sugar, Lightly Packed
- 2 Tbsp. Kosher Salt
- 2 Tbsp. Black Pepper, Freshly Grnd
- 2 x Full Racks Pork Spareribs, 3 And Down
- 3 Tbsp. Extra virgin olive oil
- 2 x Yellow Onions, Peeled And Chopped
- 2 Tbsp. Garlic, Chopped
- 1 can (16 Ounce.) Tomatillos, Liquid removed
- 4 x Anaheim Or possibly Poblano Chile Peppers, Diced
- 1/4 c. Lime Juice, Freshly Squeezed
- 1/2 c. Fresh Cilantro, Coarsely Minced
Инструкции
- In a small bowl, combine rub ingredients; mix well. Coat the ribs thoroughly with the rub; place them on baking sheets and roast in 200-degree oven for 3 1/2 hrs. Do not turn them-all you are doing now is slow cooking and infusing them with spices.
- While the ribs are cooking, make the sauce. In a medium saucepan, heat the oil over medium heat till warm, but not smoking. Add in the onions and saute/fry, stirring occasionally till transparent, 5 to 7 min. Add in the garlic and saute/fry, stirring occasionally for 1 minute. Add in the tomatillos, chiles and lime juice; simmer for about 5 min. If you are using fresh tomatillos, you want them to be just starting to break down. Remove the sauce from the heat; puree in a food processor or possibly blender, a bit at a time till smooth.
- Stir in the cilantro and set aside. If you want to serve it hot, return it to the saucepan. Just before serving, reheat over low heat.
- Remove the ribs from the oven. They can stand out for a while and then stored in the refrigerator for up to 2 days, or possibly they can go right onto the grill. (If you do chill them, bring them to room temperature before the final grilling.) When you're ready to put them on the grill, put them over a low fire and leave them there for 7 to 10 min, turning once or possibly twice. Since they are already cooked through at this point, what you are looking for is some color and a good sear. When they have achieved this, remove them from the grill and serve them accompanied by the sauce.
- Note: I personally would cook the ribs in a smoker at 245 instead of an oven at 200. Not only will the ribs take on a good smokey flavor, but you'll also be able to skip having to grill them.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 589g | |
| Recipe makes 4 servings | |
| Calories 1489 | |
| Calories from Fat 1067 | 72% |
| Total Fat 118.68g | 148% |
| Saturated Fat 35.87g | 143% |
| Trans Fat 1.0g | |
| Cholesterol 363mg | 121% |
| Sodium 3875mg | 161% |
| Potassium 1576mg | 45% |
| Total Carbs 32.26g | 9% |
| Dietary Fiber 6.2g | 21% |
| Sugars 16.96g | 11% |
| Protein 73.9g | 118% |
