This recipe comes from Chef Marcela Valladolid.  Her Mexican cuisine is often seen on the Food Network show “Mexican Made Easy.”  This dish is an Asian/Mexican fusion that is sweet and spicy (although not overly so).  I stuck pretty close to her original recipe, except for one extra glazing.  Let’s face it, there’s not enough food that I get to glaze in my life, so I’m trying to make up for it anyway I can.

If you’d like a copy of the recipe without the pictures, feel free to email me at intothewardrobe@hotmail.com.  Should you like notifications of future postings, feel free to subscribe.  Go ahead.  I’ll wait.

INGREDIENTS:

1 tsp. instant coffee

¾ cup plum sauce

½  cup freshly squeezed orange juice (about 2 or 3 oranges)

2 Tbs minced chipotle in adobo with sauce (I’ve used these in recipes on this blog a couple of times before.  Both the Smoky Tomato Couscous Soup and the recent Cheese Stuffed Hot Dogs with Spicy Onions used these chipotle peppers.  The soup recipe has a picture of the type of can they come in.)

2 Tbs brown sugar

Salt and freshly ground black pepper

2½ pounds pork back ribs

DIRECTIONS:

Preheat the oven to 350 degrees F.

Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat.

 

Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes.

Season with salt and pepper.

Coat both sides of the ribs with the sauce, saving at least 1 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet.

Cover the pan tightly with foil and bake the ribs 1 hour.

Remove the foil (from the top), baste with the remaining BBQ sauce.

Bake the ribs 30 minutes more. 

Remove from the oven, baste one more time with the sauce.

Bake again about 20 minutes more.

Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

I served mine with some sautéed chopped spinach and some buttery mashed potatoes.  The sweet, spicy meat falls of the bone.  Have lots of extra napkins on hand, unless you’ve got the type of family where finger licking is acceptable.

If you give these a try, let me know.  I can always be contacted through the email address above, or directly on the comments section of the blog.

Enjoy a wonderful day.  Remember that good food isn’t saved for special occasions.  Good food makes occasions special.

Advertisements