[CH] Chipotle-Coriander Cured Ribs

green (green56@PioneerPlanet.infi.net)
Sat, 21 Jul 2001 17:06:21 -0500 

For Riley...


"Ribs With Ancho Marmalade Rub

Serves 4

2 sides pork baby back ribs or your favorite ribs [I used my fav
country-style, bone-in pork ribs and it was Ambrosia!]

Ancho Marmalade Rub:

4 ancho chiles
1/2 cup orange marmalade
1/2 cup wine vinegar
1/4 cup dark soy sauce
1/4 cup olive oil
1 TBS Asian chile sauce [I used Huy Fong Food's 'Tuong Ot Toi Viet-Nam' that
I can't live without.  I put it in mac & cheese, cottage cheese, on steak,
on EVERYTHING!  It's very similar to the red chile sauce you find on Asian
buffets, but has more garlic to my palate.  I've yet to find a better Asian
chile sauce.]
1/4 cup finely minced ginger [Nobuddy ever wants Fred...]
1/4 cup minced green onions, green and white parts
1/4 cup chopped cilantro sprigs [If you're a soap hater, forget this.  If
you're a soap lover like me, ignore the "1/4 cup" and replace with "To
taste"!]

"Remove the membrane, etc., etc., etc.

"To make the rub, place the ancho chiles in a bowl and cover with boiling
water.  Place a small saucer on the chiles to submerge them.  After 30
minutes, stem the chiles and wash away the seeds [I just stemmed.]  Transfer
the chiles to an electric blender and add the marmalade, vinegar, soy sauce,
olive oil, chile sauce, and ginger.  Liquefy.  Transfer to a bowl [read:
"Zip Lock bag..."].  Stir in the green onions and cilantro [read: "Mush
in..."].  Makes 1 3/4 cups.

"Coat the ribs evenly on both sides with half the rub.  [Ignore, and just
toss the ribs in the Zip Lock bag and mush.]  Marinate the ribs,
refrigerated for at least 15 minutes [sigh].  For more flavor, marinate for
up to 8 hours.  Reserve remaining rub to serve as a sauce for the ribs.
[Note:  IF you put ALL the 'rub' - actually a marinade - in the Zip Lock bag
with the ribs, DO NOT reserve to use as a sauce for the ribs UNLESS you boil
and or cook well!!!  And if you do that you're going to ruin the onion and
cilantro.  What I did was smoke the ribs for like three, four hours and kept
basting them with the marinade.]

"To grill the ribs... blah, blah, blah."

Brackets, [  ], are me.  If you've got any questions, just ask!

Happy ribbing!

green, CH #2156