E Z Adobo Pork Ribs With Molasses Chile Barbecue Sauce Recipes

Steps:

• In a bowl, combine vinegar, soy sauce, bay leaves and chili and set aside.
• Season ribs with 1 teaspoon salt. Using a mortar and pestle or small food processor, grind remaining teaspoon salt, garlic and peppercorns to a rough paste. Rub paste into ribs and transfer to resealable plastic bag. Pour in vinegar mixture, seal and refrigerate at least 1 hour or overnight, turning occasionally.
• Transfer ribs and marinade to a pot, bring to a boil, reduce heat and simmer, covered, 1 hour, until meat is tender. Remove ribs to a baking sheet and simmer sauce until thick.
• Meanwhile, preheat broiler. Pour 1/4 cup of thickened sauce over ribs, turn to coat, and broil until nicely browned, about 7 minutes, turning once. Serve with remaining sauce and rice.

Steps:

• Preheat oven to 225º F.
• In a food processor or blender, combine the paste ingredients and blend until smooth.
• Dry the ribs with paper towels, then rub them thoroughly with the paste.
• Place the ribs on two baking sheets and slow roast for 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
• Remove the ribs from the oven.
• They can go right onto the grill, stand out for a while, or be refrigerated, covered, for up to 2 days.
• While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
• Light a fire in your grill.
• You want a very low charcoal fire with the rack set as high as possible.
• Put the ribs on the grill and let them stay there as long as your patience allows.
• A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
• If you're into prolonging your guests' agony.
• Of course, the longer the ribs cook, the better.
• Brush them with the sauce during the last minute on the grill.
• Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.

Steps:

• Place the ribs in large resealable plastic bags; add cola. Seal bags and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard cola. Pat ribs dry with paper towels. Combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Place ribs over pan; grill, covered, over indirect medium heat for 1 hour, or until tender, turning occasionally. , In a small bowl, combine barbecue sauce ingredients. Brush over ribs; grill, covered, over medium heat 10-20 minutes longer or until browned, turning and basting occasionally.

Steps:

• Preheat the oven to 200 degrees.
• In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow roast for 3 hours until red juice comes out when you prick the meat with a fork. The meat will be tender and pull easily from the bone. Remove the ribs from the oven. They can go right onto a grill, stand out for awhile, or be refrigerated, covered, for up to 2 days.
• While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well, Set aside.
• Grill the ribs on a high rack set over low heat and let them stay there as long as your patience allows. A light crust on the outside is the goal, and depending upon your fire, it can be achieved in 5 minutes or take up to 30 minutes. The longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill. Cut the ribs apart between the bones and serve the remaining barbecue on the side.