Smoky Tex-Mex Ribs
Smoky Tex-Mex Ribs
Whether you buy the meatier, more expensive pork back ribs or the spare ribs, it's hard to top this lazy, hazy summer's day treat. You have a choice of flavouring, too. Let the ribs bronze on the grill, covered with a smoky old-fashioned barbecue sauce, a flavourful honey-garlic gloss or a taste of Thai ginger.
3 lb (1.5 kg) pork side or back ribs
2 tsp (10 mL) vegetable oil
2 cloves garlic, minced
1/3 cup (75 mL) onion, minced
3/4 cup (175 mL) ketchup
1/3 cup (75 mL) water
2 tbsp (25 mL) cider vinegar
4 tsp (20 mL) packed brown sugar
1 tsp (5 mL) each chili powder and dried oregano
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) each ground cumin and dry mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) liquid smoke
1. Trim fat from ribs; cut into 2- or 3-rib serving-size portions. Place in large pot; cover with cold water. Bring just to boil; skim off froth.
2. Reduce heat, cover and simmer for about 40 minutes or until fork-tender. Drain well; arrange in single layer in large shallow dish. Set aside.
3. Sauce: Meanwhile, in saucepan, heat oil over medium heat; cook garlic and onions, stirring occasionally, for 3 minutes or until softened.
4. Add ketchup, water, vinegar, sugar, chili powder, oregano, Worcestershire sauce, cumin, mustard, salt and liquid smoke; bring to boil. Reduce heat and simmer for 3 minutes until slightly thickened. Let cool.
5. Pour sauce over ribs, turning to coat well. Cover and marinate in refrigerator, turning occasionally, for at least four hours or for up to 24 hours. Transfer 1/3 cup (75 mL) of the sauce to small saucepan; set aside.
6. Place ribs on greased grill over medium-high heat; cook, brushing often with remaining sauce and turning once, for 10 to 15 minutes or until browned. Add 2 tbsp (25 mL) water to reserved sauce and bring to boil; boil for 3 minutes. Serve as dipping sauce.
Per serving: about 460 calories, 34 g protein, 28 g fat, 16 g carbohydrate, good source of iron.
Honey Garlic Ribs: Instead of sauce, combine 1/4 cup (50 mL) each Teriyaki sauce and hoisin sauce, 2 tbsp (25 mL) each sherry, plum sauce and liquid honey, 1 tbsp (15 mL) rice vinegar and 2 cloves minced garlic. Do not cook. Follow step five. To serve, brush reserved boiled marinade over ribs instead of serving as dipping sauce.
Thai Ribs: Instead of sauce, combine 1/3 cup (75 mL) hoisin sauce, 1/4 cup (50 mL) each soy sauce and lime juice, 2 tbsp (25 mL) each minced gingerroot, chopped fresh coriander and sherry, 2 cloves minced garlic, 1 tsp sesame oil and 1/2 tsp (2 ml) each granulated sugar and chili paste. Do not cook. Follow step five. To serve, brush reserved boiled marinade over ribs instead of serving as dipping sauce.
Got the grilling fever? Don't miss our Canadian Living Guide to Summer Grilling for marinade recipes, handy tools, ribs, roasts, veggies and more.