Barbecued Ribs With Peanut Chipotle Sauce And Tomatillo Corn Salsa Food

BEST BARBECUE RIBS EVER

Steps:

• Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
• Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
• Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

CHIPOTLE BARBECUE RIBS

Steps:

• For the ribs: Preheat the oven to 350 degrees F. Line a large rimmed baking pan with foil.
• Place the ribs on the prepared baking pan meat-side up. Sprinkle them with the paprika, garlic powder, 1 tablespoon salt and a generous amount of pepper. Rub the spices all over the ribs.
• Cover the pan tightly with foil and bake until the meat is very tender and can easily be pulled off the bone, about 2 hours.
• For the barbecue sauce: Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring often, until very soft and golden brown, about 20 minutes. Add the garlic and cook, stirring, 1 minute. Add the ketchup, orange juice, Worcestershire, chipotles and adobo and 1/2 cup water. Increase the heat to bring to a boil, then reduce the heat to keep at a simmer until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Alternately, an immersion blender can be used in the pot.
• Finish the ribs: Preheat the grill to medium-high (or set the oven to broil).
• Reserve about a cup of the barbecue sauce for serving alongside the ribs. Brush a small amount of the remaining sauce on the bone side of the ribs and a generous amount on the meaty side.
• Grill the ribs, meaty-side up, until the underside is lightly charred, about 3 minutes. Turn the ribs over and grill until the meaty side is charred in spots, 3 to 5 minutes (if using the oven, simply broil for 3 to 5 minutes). Transfer to a cutting board and cut each rack in half. Serve immediately with the reserved sauce on the side.

GRILLED BARBECUED CORN RIBS

Steps:

• For the BBQ seasoning blend: Stir to combine the chili powder, smoked paprika, brown sugar, cayenne pepper and 1 teaspoon salt in a small bowl.
• For the BBQ sauce: Whisk together the ketchup, apple cider vinegar, mustard, brown sugar, hot sauce, 1 teaspoon salt and 1 tablespoon of the BBQ seasoning blend in a small saucepan over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the sauce has reduced and thickened, 10 to 12 minutes.
• For the corn ribs: Using a large chef's knife and a large steady cutting board, cut off the ends of the corn cobs to make them flat. Using your hands, break the cobs in half crosswise. Stand a cob on one flat end and carefully and slowly cut down through the core, rocking the knife back and forth if necessary, to split the cob in half lengthwise. Repeat with all the cobs. Lay a split corn cob on its flat side on the cutting board and cut lengthwise through the cob, pressing down and rocking the knife back and forth if necessary, to make 2 long corn ribs. Repeat with the remaining cob halves. (You should have 32 ribs total.) Place on a rimmed baking sheet and set aside.
• Prepare a grill for medium-high heat and lightly oil the grates. Sprinkle the corn ribs with 1 tablespoon of the seasoning blend. Brush the ribs with 1/2 cup BBQ sauce.
• Place the corn, cut-side down, on the grill and close the lid. Cook until the cut edges are beginning to char and caramelize, about 8 minutes. Flip the ribs to the second cut side, close the grill lid and cook until the edges are caramelized and the corn kernels are crisp-tender, another 6 to 8 minutes.
• Transfer the corn to a platter. Brush with more sauce and season with a pinch of the BBQ seasoning blend (reserve the remaining blend for another use). Sprinkle with the scallions and serve with the remaining BBQ sauce.

SALSA DE TOMATILLO CON CHIPOTLE

Steps:

• Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
• Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

BARBECUE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.