Spicy Baby Back Ribs

Serves : 4

Comments: This recipe comes from the "Mesa Mexicana" cookbook.

 

Ingredients:

  • 1/4 cup paprika
  • 1/4 cup ground ancho chilies or chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons salt
  • 4 1/2 pounds baby back pork ribs
  • 1/4 cup coarsely chopped garlic (about 15 cloves)
  • 3 large jalapeno chilies, stemmed and seeded if desired
  • 1 tablespoon ground cumin
  • 3 tablespoons Tabasco sauce
  • 1 cup freshly squeezed lime juice
  • 1 teaspoon salt
  • 1 cup honey

Instructions:

Combine paprika, chili powder, cumin, and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.

Preheat the oven to 350 degrees.

Place the ribs in a single layer in a baking pan and pour in water to a depth of about one-quarter inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes. Ribs should be fully cooked when you pull them out of the oven.

Meanwhile, make the honey glaze: Place the garlic, jalapenos, cumin, Tabasco sauce, lime juice, and salt in a blender. Puree until smooth. Pour into a small saucepan and stir in the honey. Cook over low heat for about 20 minutes, stirring constantly and being careful not to burn the sauce.

Turn the oven heat up to 450 degrees or heat up a grill.

If finishing the ribs in the oven, brush generously with honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze.

Cut the ribs apart and serve hot.