Spicy Chi Chi Ribs
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Blue Ribbon Recipe
Woowee! Sweet and spicy... just the way we like it! A delicious sauce that will wake you up and make you sing. The Test Kitchen
2-4 lbbaby back or loin rib rack
FOR THE RUB
1 Tbspcayenne pepper
1 Tbspancho chili powder
2 tspcelery seed
3/4 tspground ginger
1 Tbspsea salt
FOR THE SAUCE
4quarter sized slices of ginger, minced
1/2onion, small chop
1garlic clove, minced
1 ctomatoe sauce
1/3 cpineapple rum or juice
1/4 ccoconut rum or coconut water
1 Tbspworchestershire sauce
1 tspancho chili powder
1 Tbspred chili paste
How to Make Spicy Chi Chi Ribs
- Rmove silver skin from the ribs,cover with rub and work into meat. Wrap in plastic wrap and refidgerate for at least 1 hour and up to 24 hours, of course the longer the better
- Prepare grill for smoking.
Handfull soaked wood chunks (i like apple with this)
When coals are hot and wood chips are rolling, add ribs to grill, away from heat with lid closed. And smoke untill chips are exhausted. 1/2 to 1 hour
- While ribs are smoking put together the sauce.
In a sauce pan brown the onions and garlic in oil then add remaining ingredients.
Bring to a boil, then reduce heat and simmer to thicken.
- After smoking wrap ribs in heavy duty alum foil.
Add another pound of coals on the others and put ribs on grate but not directly over the coals, with coal grate at it's lowest setting.
Cook low and slow for a couple hours
You may have to add coals after a time to mantain a heat around 225 degrees.
To check, open wrap and look to see if meat has begun to pull back from the bone.
When ready, remove from foil and brush with sauce, Cook over the coals, just to caramalize the sugars in the sauce