Sticky Spicy Ribs

Ingredients for Sticky Spicy Ribs

• 2 cucchiai di zucchero di canna scuro compatto

• 1 1/2 cucchiaini di sale

• 2 cucchiai di paprika (non piccante)

• 1 1/2 teaspoons chipotle chilli powder

• 1 1/2 cucchiaini di cumino macinato

• 1 teaspoon ground allspice

• 1/2 cucchiaini di pepe nero

• 2 (2-lb) racks baby back ribs

• 240g chopped onion (from 1 large)

• 6 spicchi d'aglio, tritati finemente

• 1 1/2 tablespoons finely chopped peeled fresh ginger

• 2 cucchiai di olio vegetale

• 350ml ketchup

• 120ml aceto di sidro

• 90ml soy sauce

• 120ml di acqua

• 60ml packed dark brown sugar

• 1 1/2 cucchiaini di sale

• 3/4 cucchiaini di pepe nero

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.

Posiziona la griglia del forno a metà altezza e preriscalda il forno 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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.