Karl's Recipes: Barbecued Ribs

I originally improvised this recipe when pressed to prepare ribs for a party on short notice, but it works much better if you start a day or two in advance. You'll need

for 2 people. (Each rack should weigh about 2 1/2 pounds.)

Prepare a base for the rub and glaze by grinding together the following:
  • 2 tablespoons Italian seasoning
  • 4 teaspoons fennel seed
  • 2 teaspoons black pepper
  • 2 teaspoons white pepper
  • 2 teaspoons allspice
  • 2 teaspoons corriander
  • 2 teaspoons cardamom (optional)

Double this recipe
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Set aside half of the spice mixture. Use the remainder to create a rub for the ribs by adding and mixing thoroughly.

Peel the membrane from the inner part of the ribs, using a butter knife to help pry the membrane loose. Rinse, then cut each rack in half to make it easier to handle.

Apply about one-third of the rub mixture to the inside of the ribs and massage it into the meat. Turn the ribs over and massage the remaining rub mixture into the meaty outer portion of the ribs.

Cover the ribs with plastic wrap or place them in a large Ziploc bag and refrigerate at least 12-24 hours.

Place one to two racks of ribs in a large pot filled with

and parboil until the rib meat is tender, about 45 minutes to one hour.

While the ribs are cooking, prepare the glaze. Melt

in a saucepan. Stir in the remaining spice mixture, then add and cook until thick.

Originally, the liquid portion of glaze consisted of:

The following makes a slightly sweeter, fruitier glaze:

Transfer the ribs to a hot charcoal grill. Cook each side for no more then ten minutes, applying the glaze liberally.

Serve immediately.

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