Sticky Spicy Ribs

Ingredients for Sticky Spicy Ribs

• 2 colheres de sopa de açúcar mascavo escuro compactado

• 1 1/2 colheres de chá de sal

• 2 colheres de sopa de páprica (não picante)

• 1 1/2 teaspoons chipotle chilli powder

• 1 1/2 colheres de chá de cominho em pó

• 1 colher de chá de pimenta-da-jamaica moída

• 1/2 colher de chá de pimenta preta

• 2 (2-lb) racks baby back ribs

• 240g chopped onion (from 1 large)

• 6 dentes de alho, finamente picados

• 1 1/2 tablespoons finely chopped peeled fresh ginger

• 2 colheres de sopa de óleo vegetal

• 350ml ketchup

• 120ml de vinagre de maçã

• 90ml soy sauce

• 120ml de água

• 60ml packed dark brown sugar

• 1 1/2 colheres de chá de sal

• 3/4 colher de chá de pimenta preta

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.

Coloque a grade do forno na posição do meio e pré-aqueça o 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.