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Weekday Vegetarian: A Lazy Cooking Day With Slow-Grilled Ribs
One of the great pleasures of summer time is eating food straight off the grill. While ribs in the crockpot are pretty wonderful, nothing beats the texture and flavour of barbequed ribs. They are a great weekend food because they marinate for hours and then you cook them slowly over the grill with no more effort than checking them from time to time to see that they aren’t burning.
These ribs stay on the grill for a long time, so it is important that you cook them over indirect heat. I have a gas barbeque, so I lit one side and put the ribs on the other side. If you use a charcoal barbeque, then wait until the coals are hot enough to cook on, then arrange them on either side of the barbeque leaving the centre area of the grill with no coals under it.
These ribs were absolutely fantastic. They were moist and tender and had lots of flavour. It took me about 5 minutes to do the rub, minimal effort to make the sauce, and really minimal effort to tend the barbeque. I served them with barbequed potatoes and grilled asparagus and it was a truly wonderful meal. Don’t be alarmed by the long list of ingredients, it’s all stuff that I always have in the cupboard.
INGREDIENTS
| Slow-Grilled Ribs | |
| 5 to 6 lbs | pork back ribs |
| 1/4 cup | brown sugar |
| 2 tbsp | paprika |
| 2 tbsp | ground coriander |
| 1 tbsp | ground cumin |
| 1 tbsp | salt |
| 1 tbsp | ground fennel or aniseed |
| 1 tsp | cayenne pepper |
| 1 tsp | cinnnamon |
| 1 tsp | nutmeg |
| 1 tsp | black pepper |
| 3/4 ground | cloves |
| For the barbeque sauce | |
| 2 tbsp | vegetable oil |
| 1 | onion, minced |
| 5 | cloves garlic, minced |
| 1/3 cup | fresh coriander, minced |
| 1 tbsp | fresh ginger, grated |
| 1 to 2 tbsp | hot peppers, minced |
| 1 cup | tomatoes, ground |
| 1/4 cup | fancy molasses |
| 2 tbsp | soy sauce |
| 1 1/2 tsp | lime or lemon rind, grated |
| 1/4 cup | lime or lemon juice |
PREPARATION:
- Remove membrane from underside of ribs if attached; place ribs in a large dish. Mix together sugar, paprika, coriander, cumin, salt, fennel, cayenne, cinnamon, nutmeg, pepper and cloves; rub all over ribs. Marinate, refrigerated, for at least 1 or up to 3 days.
- Meanwhile, in a saucepan, heat oil over medium heat; fry onions and garlic, stirring occasionally, until lightly browned, about 7 minutes. Add coriander, ginger and hot peppers; cook, stirring for 2 minutes. Stir in tomatoes, molasses and soy sauce; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened and reduced by about 1/3, about 20 minutes. Stir in lime rind and juice; set aside.
- Grill ribs, covered, over indirect medium heat until tender and meat pulls away from the ends of the bones, about 1 1/2 hours. Brush bone side of ribs with half of the sauce; cook for 10 minutes. Turn and brush with remaining sauce; cook until glazed, about 15 minutes. Cut into 2 or 3 rib portions.
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