Ribs “Finger Licking Good”
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Best Ribs......”Finger Lucky Good”. Have a little patience and you won’t regret it!
Dry Rub: - 2 tblsp dried toasted minced onion (Penzey’s) - 1 tblsp each: Chipotle, Ancho, garlic.(powders) - 1 tsp black pepper - 1 Tsp coarse salt - 1 tsp ginger powder - 10 grates of fresh nutmeg Place all in a mortar and pestle and grind till merged. (Or a coffee grinder/mini food processor.)
Moppin Sauce:
- Fire roasted and skinned: 1/2 poblano, 1 jalapeño, 1 lg clove of garlic and 2 full scallions.
- 1 lg box of Pomi diced tomatoes
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1tsp sesame oil
- 1 tsp molasses
- 1 tblsp brown sugar
- 1/2 tsp black pepper
- 1/4 tsp sea salt
Simmer all in a saucepot. Purée with a hand blender till smooth and season to tase (if needed, beyond the list)
+ add water when puréeing the sauce
It’s about 3.5 hours in the oven at 250, 275°
Baking them with just the dry rub on…Then using the sauce for the first time on the top rack of your grill for about 40 minutes constantly basting with the sauce.
Dry Rub: - 2 tblsp dried toasted minced onion (Penzey’s) - 1 tblsp each: Chipotle, Ancho, garlic.(powders) - 1 tsp black pepper - 1 Tsp coarse salt - 1 tsp ginger powder - 10 grates of fresh nutmeg Place all in a mortar and pestle and grind till merged. (Or a coffee grinder/mini food processor.)
Moppin Sauce:
- Fire roasted and skinned: 1/2 poblano, 1 jalapeño, 1 lg clove of garlic and 2 full scallions.
- 1 lg box of Pomi diced tomatoes
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1tsp sesame oil
- 1 tsp molasses
- 1 tblsp brown sugar
- 1/2 tsp black pepper
- 1/4 tsp sea salt
Simmer all in a saucepot. Purée with a hand blender till smooth and season to tase (if needed, beyond the list)
+ add water when puréeing the sauce
It’s about 3.5 hours in the oven at 250, 275°
Baking them with just the dry rub on…Then using the sauce for the first time on the top rack of your grill for about 40 minutes constantly basting with the sauce.