Ribs with All-Purpose Dry Rub and Sweet Sour Mop Recipe

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Recipe Category: Barbecue

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Ribs With All-Purpose Dry Rub And Sweet Sour Mop Recipe

Ingredients

  • 2 pounds country-style spareribs (with bone) or your favorite ribs

ALL PURPOSE DRY RUB

  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 teaspoon whole cloves
  • 1 teaspoon mustard seeds
  • 2 tablespoons sweet paprika
  • 2 tablespoons chile powder
  • 2 tablespoons light brown sugar
  • 1 tablespoon dry mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne powder

SWEET AND SOUR MOP

  • 1 cup Japanese rice vinegar — unseasoned
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 1/4 cup thin soy sauce
  • 1 teaspoon crushed red pepper flakes
  • 4 cloves garlic — finely minced

Method

  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. To make the rub, using an electric blender; grind the peppercorns, coriander cloves, and mustard seeds to a powder.
  8. Transfer to a bowl, and add all the remaining rub ingredients.
  9. Stir well.

Makes 1/2 cup.

  1. To make the mop, in a small howl, combine the mop ingredients and stir well.
  2. Coat the ribs evenly on both sides with half the rub.
  3. The remaining rub will last for 6 months sealed inside a jar and stored in your spice rack.
  4. Marinate the ribs, refrigerated, for at least 15 minutes.
  5. For more flavor marinate for up to 24 hours.
  6. If using a gas barbecue, preheat it to medium (325F).
  7. If using charcoal or wood, prepare a fire.
  8. When the coals or wood are ash covered, push them to the outside of the grill.
  9. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  10. Place a rib rack on the cooking grate and add the ribs.
  11. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
  12. Cover the grill.
  13. Regulate the heat so it remains at a medium temperature.
  14. Occasionally during cooking, baste the ribs with extra marinade.
  15. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

  1. Occasionally during cooking, baste the ribs with the mop.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer to a heated serving platter or 4 heated dinner plates and serve at once.

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