Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Paprika |
| 1 tablespoon | Black pepper |
| 2 tablespoons | Dark brown sugar |
| 1½ teaspoon | Salt |
| 1 tablespoon | Onion powder |
| ½ teaspoon | Allspice |
| 1 tablespoon | Coriander |
| 2 teaspoons | Cayenne pepper; (or to taste) |
| 1 tablespoon | Chili powder |
| ¼ teaspoon | Ground cloves |
| 1 tablespoon | Ground cumin |
| 2 tablespoons | Olive oil |
| 1 cup | Dark molasses |
| 1 small | Onion chopped |
| 3 cups | Orange juice |
| 2 \N | Cloves garlic chopped |
| 3 tablespoons | Cracked black pepper |
| ½ cup | Dark rum |
| \N \N | Salt |
PART B
This is a little time consuming but it is worth it.
Soak the pork ribs (4#'s) overnight in one gallon of water with 1c of apple cider vinegar and a few bay leaves.
Pat dry and remove membrane from back of ribs. coat ribs on both sides with spice mixture.
Part b:
Slow cook on grill 2-3 hrs. 20 min before taking the ribs off the grill coat with glaze
On stove heat 2T olive oil in a small saucepan over medium heat until almost smoking add onion saute until soft add garlic and cook 2 min. Add rum reduce until completely dry. Add molasses, orange juice and pepper, salt to taste and cook until reduced to 1 cup about 15-20 min. remove from heat and cool to room temp.
Posted to CHILE-HEADS DIGEST by "Gary Sinnen" <garysinnen@...> on Nov 30, 1999, converted by MM_Buster v2.0l.