Grilling

By Marcus Samuelsson | July 1, 2014

Barbecued Pork Ribs

Servings: 4-6

Ingredients

  • 2 Tablespoons berbere or chili powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/2 cup packed brown sugar
  • 1/4 cup salt
  • 3 racks baby back pork ribs (about 4 pounds)
  • 2 tablespoons olive oil
  • 1 medium red onion finely chopped
  • 2 garlic cloves chopped
  • One 2 inch piece ginger peeled and chopped
  • 3 tomatoes quarters. or 1 1/2 cups chopped canned tomatoes
  • 1 small carrot peeled and chopped
  • 2 tablespoons honey
  • 1/2 cup water
  • 2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 serrano chili seeds and ribs removed finely chopped

Directions

Combine the berbere, ground ginger, cumin, brown sugar and salt in a small bowl. Place the ribs in a large baking pan or on a baking sheet and generously rub the berbere mixture over them. Cool and refrigerate for at least 8 hours, or overnight.

Preheat the oven to 325 degrees. Heat the olive oil in a large, flame-proof roasting pan over medium heat. Add the onion, garlic, chopped ginger, tomatoes and carrot and sauté until the onion is tender, about 10 minutes. Stir in the honey, water, vinegar, Worcestershire sauce and chili.

Remove from the heat and add the ribs. Cover the pan with a lid or foil and transfer to the oven. Cook for about 2 1/2 hours. turning the ribs every 30 minutes, until the meat has shrunk away from the ends of the rib bones and easily pulls away from the bones. Transfer the ribs to a platter, and set the roasting pan aside.

Meanwhile, prepare a medium-hot grill fire. Grill the ribs on both sides until browned but not charred, 4-6 minutes per side. Place on a serving platter.

Skim as much fat as possible from the sauce, and transfer to a serving bowl. Serve the ribs with the sauce and complimentary sides.

More about: , , ,

You Might Also Like:

Featured Recipe

11686315475_b612939ce9_z

By Marcus Samuelsson

Snapper Wrapped in Banana Leaves

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger