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Sweet & Spicy Barbecued Ribs With Green Chili Sauce


*** FOR THE RUB ***

In a small bowl, combine rub ingredients; mix well. Coat the ribs thoroughly with the rub; place them on baking sheets and roast in 200-degree oven for 3 1/2 hours. Don't turn them-all you are doing now is slow cooking and infusing them with spices. While the ribs are cooking, make the sauce. In a medium saucepan, heat the oil over medium heat until hot, but not smoking. Add the onions and sauté, stirring occasionally until transparent, 5 to 7 minutes. Add the garlic and sauté, stirring occasionally for 1 minute. Add the tomatillos, chiles and lime juice; simmer for about 5 minutes. If you are using fresh tomatillos, you want them to be just starting to break down. Remove the sauce from the heat; puree in a food processor or blender, a bit at a time until smooth. Stir in the cilantro and set aside. If you want to serve it warm, return it to the saucepan. Just before serving, reheat over low heat. Remove the ribs from the oven. They can stand out for a while and then stored in the refrigerator for up to 2 days, or they can go right onto the grill. (If you do refrigerate them, bring them to room temperature before the final grilling.) When you're ready to put them on the grill, put them over a low fire and leave them there for 7 to 10 minutes, turning once or twice. Since they are already cooked through at this point, what you are looking for is some color and a good sear. When they have achieved this, remove them from the grill and serve them accompanied by the sauce. Editor's Note: I personally would cook the ribs in a smoker at 245 instead of an oven at 200. Not only will the ribs take on a good smokey flavor, but you'll also be able to skip having to grill them. Formatted for Master Cook and your Qlinary delight by Rock McNelly Recipe from by RockMc on Mar 18, 1998. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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