E Z Adobo Pork Ribs With Molasses Chile Barbecue Sauce Recipes

PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE

Steps:

• Preheat oven to 225º F.
• In a food processor or 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 3-5 hours, or until red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. The longer you cook the ribs the better, just don't let them dry out.
• Remove the ribs from the oven.
• They can go right onto the grill, stand out for a while, or be 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.
• Light a fire in your grill.
• You want a very low charcoal fire with the rack set as high as possible.
• Put the ribs on the grill and let them stay there as long as your patience allows.
• A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side.
• If you're into prolonging your guests' agony.
• Of course, the longer the ribs cook, the better.
• Brush them with the sauce during the last minute on the grill.
• Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.

COUNTRY STYLE PORK RIBS ADOBONG

Steps:

• Mix together the vinegar, soy sauce, garlic, bay leaves, and peppercorns.
• Add pork ribs and toss to coat.
• Marinate overnight in refrigerator, turning at least once.
• Dain marinade into a large straight-sided skillet or 2 smaller skillets.
• Bring to a boil and add ribs.
• Cover and simmer for 1 hour, turning ribs over half way through.
• Add coconut milk and simmer 20 minutes longer, uncovered.
• Remove ribs and turn heat to high.
• Boil the sauce and reduce to about 1 cup.
• Strain and set aside.
• Brush the ribs with the sauce.
• Grill or broil until slightly crisp, basting with the sauce.

E-Z ADOBO PORK RIBS WITH MOLASSES-CHILE BARBECUE SAUCE

Steps:

• Preheat the oven to 200 degrees.
• In a food processor or 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 until red juice comes out when you prick the meat with a fork. The meat will be tender and pull easily from the bone. Remove the ribs from the oven. They can go right onto a grill, stand out for awhile, or be 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.
• Grill the ribs on a high rack set over low heat and let them stay there as long as your patience allows. A light crust on the outside is the goal, and depending upon your fire, it can be achieved in 5 minutes or take up to 30 minutes. The longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill. Cut the ribs apart between the bones and serve the remaining barbecue on the side.