Sticky Spicy Ribs

• Gluten free

• Meat

  • 2 (2-lb racks Baby back ribs

• Produce

  • 1 1/2 tsp Chipotle chile, powder
  • 6 Garlic cloves
  • 1 1/2 tbsp Ginger, fresh
  • 1 1/2 cups Onion

• Condiments

  • 1 1/2 cups Ketchup
  • 6 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Allspice, ground
  • 1 1/4 tsp Black pepper
  • 6 tbsp Brown sugar, packed dark
  • 2 tbsp Paprika
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Cider vinegar
  • 2 tbsp Vegetable oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Liquids

  • 1/2 cup Water

Found on readytoyumble.com

Description

Ingredients

• 2 tablespoons packed dark brown sugar
• 1 teaspoons salt
• 2 tablespoons paprika (not hot)
• 1½ teaspoons chipotle chile powder
• 1½ teaspoons ground cumin
• 1 teaspoon ground allspice
• ½ teaspoon black pepper
• 2 (2-lb) racks baby back ribs
• 1½ cups chopped onion (from 1 large)
• 6 garlic cloves, finely chopped
• 1½ tablespoons finely chopped peeled fresh ginger
• 2 tablespoons vegetable oil
• 1½ cups ketchup
• ½ cup cider vinegar
• 6 tablespoons soy sauce
• ½ cup water
• ¼ cup packed dark brown sugar
• ½ teaspoons salt
• ¾ teaspoon black pepper

Directions

• Combine the sugar, salt, and spices in a small bowl, making sure to break up the sugar.
• Blot the ribs with paper towel, and apply a thorough layer of rub to both sides, but focusing more on the meaty side.
• Line a baking sheet with heavy duty foil (or a double layer of regular foil). Place the ribs on the sheet, and cover tightly with more foil. Place in the fridge for 2.5 hours. If you havent done so already, make the sauce.
• After the 2.5 hours, remove from the fridge and let the ribs sit at room temperature for about 30 minutes. Pre-heat your oven to 350 degrees.
• Bake the ribs for 1 hour 15 minutes. Towards the end of this period, pre-heat the grill.
• Remove from the oven, and pour off the juices, including scraping the pan for any additional drippings. Combine with ⅓ to ½ of the sauce.
• Drop the grill heat to low or medium-low. Baste the ribs with sauce/dripping mixture, and grill meaty side down for 10-15 minutes.
• Baste, flip, baste, and cook, meaty side up, for 10-15 minutes. If you see signs of burning, reduce the grill heat.
• Baste, flip, baste, and cook, meaty side down again, for a final 10-15 minutes.
• Remove the ribs from the grill, cut, and serve with the sauce.
• Chop all your vegetables. Honest, it will make assembly go easier.
• Heat the oil over medium heat in a 2-3 quart sauce pan.
• Add the ginger, onion, and garlic, and cook 5-6 minutes until the onion is begging to soften.
• Add the remaining ingredients, bring to a boil, and then reduce to a simmer for about 15 minutes, stirring occasionally.
• Using a blender, food processor, or immersion blender (my preferred choice), blend the sauce (in batches if necessary) to your desired consistency. I like to leave it a little less fine, like chunky applesauce.
• Adjust salt and pepper to taste. If not using immediately, let cool to room temperature, and then store in an airtight container in the refrigerator.