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.
For 4 1/2 pounds, pork baby back ribs:
1/4 cup, paprika
1/4 cup, ground ancho chiles - or chile powder of your choice
1/4 cup, ground cumin
2 tablespoons, salt
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
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
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