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Cumin Glazed Baby Back Ribs
Our method for tenderizing ribs and other tough cuts involves two
techniques. First the ribs are baked in a small amount of water to steam
and soften. Then they are briefly crisped on the grill before serving.
The results are tender, sweet, spicy, wonderfully sticky ribs.
Serves 4
Dry Rub:
1/4 cup paprika
1/4 cup ground ancho chiles or ancho chile powder
1/4 cup ground cumin
2 tablespoons salt
4 1/2 pounds pork baby back ribs
Honey Glaze:
1/4 cup chopped garlic (about 15 cloves)
3 large jalapeño chiles, stemmed, seeded if desired
1 tablespoon ground cumin
3 tablespoons Tabasco
1 cup freshly squeezed lime juice
1 teaspoon salt
1 cup honey
Combine paprika, chile powder, cumin, and salt in a small bowl. Pat
spice mixture all over ribs. Cover with plastic wrap and refrigerate 2
to 4 hours or overnight.
Preheat oven or grill to 350 degrees F.
Place ribs in a single layer in a baking pan and pour in water to a
depth of about 1/4-inch. Bake, uncovered, for 45 minutes in the oven or
on grill with the lid closed. Cover with foil and bake for an additional
30 minutes.
Meanwhile, make the Honey Glaze. Combine garlic, jalapeños, cumin,
Tabasco, lime juice, and salt in a food processor or blender and puree.
Pour into a small saucepan and stir in the honey. Cook over low heat for
20 minutes, stirring constantly and being careful not to burn.
Turn the oven heat up to 450 degrees F or preheat the grill.
If finishing the ribs in the oven, brush generously with the 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.
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