2 three-pound racks pork ribs
For the flavoring paste:
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons dark-brown sugar
3 tablespoons coarse salt
3 tablespoons freshly cracked pepper
¼ cup roughly chopped fresh oregano
¼ cup roughly chopped fresh cilantro
6 tablespoons orange juice
2 tablespoons freshly squeezed lime juice (about 1 lime)
4 dashes Tabasco Sauce, or more to taste
2 tablespoons olive oil
For the sauce:
1/3 cup molasses
½ cup ketchup
¼ cup freshly squeezed lime juice
2 tablespoons ground cumin
½ cup roughly chopped fresh cilantro
1 to 3 tablespoons minced fresh chili peppers
- Preheat oven to 200°.
- In the bowl of a food processor fitted with the steel blade or in the jar of a blender, combine the paste ingredients, and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets, and slow-roast for 3 hours, or until red juice appears when you poke the meat with a fork and the meat is tender and pulls easily from the bone. Remove the ribs from the oven. The ribs may be broiled at this point or refrigerated, covered, for up to 2 days.
- While the ribs are roasting, combine the sauce ingredients in a small bowl, and mix well; set aside.
- Heat broiler to high. Place rack 3 inches from broiler.
- Place the ribs on a clean baking sheet. Ideally, the ribs should have a light crust on the surface, and depending on your broiler, this will take 3 to 5 minutes per side. Brush the ribs with the sauce during the last 30 seconds under the broiler.
- Cut the ribs apart between the bones, and serve with remaining sauce on the side.
Judy Gambill
2 servings
20 minutes prep time
2 6 inch Pita breads 2 plum tomatoes thinly sliced 8 fresh basil leaves thinly sliced ¼ cup shredded Asiago cheese or any shredded cheese 2 teaspoons olive oil Place pica breads on an ungreased baking sheet.
layer tomatoes, basil & cheese.
Drizzle with oil.Bake at 350°F. for 12 - 14 minutes or until cheese is melted.
Kay Janky
