Mexican Spicy Sticky Ribs                 
 

These amazing ribs are rubbed at the start with a dry spice mixture, and allowed to marinate for several hours. Then they are baked with water to steam them to full flavor and tenderness - and only then are they finished on the grill (or in the oven) with the marvelous sticky glaze. The result is a sweet and spicy-hot taste combination from the “Too Hot Tamales” (see credit following recipe) - that I hope you’ll find memorable.

SERVES 4

For 4 1/2 pounds, pork baby back ribs:

The Rub:
1/4 cup, paprika
1/4 cup, ground ancho chiles - or chile powder of your choice
1/4 cup, ground cumin
2 tablespoons, salt

The Glaze:
1/4 cup, chopped garlic (about 15 cloves)
3 large jalapeno chiles - stemmed and seeded*
(*leave seeds in for more heat)
1 tablespoon, ground cumin
3 tablespoons, Tabasco sauce
1 cup, freshly squeezed lime juice
1 teaspoon, salt
1 cup, honey

The Method:
Combine the four rub ingredients in a small bowl to blend, then pat the mixture all over the ribs. Cover with plastic wrap and refrigerate for at least 2-4 hours - or overnight.

Preheat the oven to 350 degrees. Place the marinated ribs in a single layer in a baking pan, and pour in water to a depth of about 1/4 inch. Bake, uncover, for 45 minutes. Cover with foil, and return to oven to bake for an additional 30 minutes.

Meanwhile, prepare the glaze: In a blender or food processor, combine all ingredients except the honey, and puree. Pour the mixture into a small saucepan and stir in the honey. Cook this mixture over low heat, stirring constantly and being careful not to burn, for 20 minutes.

To finish ribs in oven: turn up oven heat to 450 degrees. Brush the ribs generously with the honey glaze, and bake for 10 minutes per side, basting with the honey glaze every 5 minutes.

To finish ribs on grill: generously coat the ribs with the honey glaze, and grill for 5 minutes per side, brushing frequently with additional glaze.

Allow ribs to stand for 10 minutes - then cut the ribs apart and serve.

Recipe adapted from Mesa Mexicana by Mary Sue Milliken and Susan Feniger (Morrow)