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Ingredientes
- 4 tsp Extra virgin olive oil
- 1 c. Chopped onion
- 1 1/2 c. Water
- 1 c. Ketchup
- 2/3 c. Packed golden sugar
- 2/3 c. Cider vinegar
- 1/4 c. Unsulfured, (light) molasses
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. Instant coffee pwdr
- 2 tsp Prepared mustard
- 2 tsp Chili pwdr
- 1 tsp Grnd cumin
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Cayenne pepper
- 6 x Baby back pork rib racks, (about 9 pounds total weight)
- 1/2 c. Cider vinegar
- 4 tsp Liquid smoke flavoring
- 6 Tbsp. Chili pwdr
- 3 Tbsp. Grnd cumin
- 1 1/2 Tbsp. Onion pwdr
- 1/4 tsp Cayenne pepper
Direcciones
- For Sauce:Heat oil in heavy large saucepan over medium heat. Add in onion and saute/fry till translucent/soft, about 5 min. Whisk in remaining ingredients.
- Bring to boil. Reduce heat; simmer till reduced to 3 c., stirring occasionally, about 30 min. (Can be prepared 1 week ahead. Cover and chill.)
- For Ribs:Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Chill 2 hrs.
- Preheat oven to 350F. Mix chili pwdr, cumin, sugar, onion pwdr and cayenne. Rub over both sides of ribs. Season with salt and pepper.
- Arrange ribs, meat side up, in single layer on 2 large baking sheets.
- Roast 1 3/4 hrs, covering loosely with foil if browning too quickly.
- Remove ribs from oven. Brush both sides of ribs with 3/4 c. sauce.
- Roast 10 min. Brush both sides of ribs with additional 3/4 c. sauce. Roast 15 min longer. Remove ribs from oven. Cover with foil; let stand 15 min.
- Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.
- Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1338g | |
| Calories 1372 | |
| Calories from Fat 280 | 20% |
| Total Fat 32.46g | 41% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3743mg | 156% |
| Potassium 3266mg | 93% |
| Total Carbs 273.14g | 73% |
| Dietary Fiber 24.0g | 80% |
| Sugars 215.51g | 144% |
| Protein 17.32g | 28% |
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