Spicy Baby Back Ribs!! You are going to make what?

Many years ago, our Bible Study group at the time usually had a summertime barbecue as we took a break during the summer. Something invaded my body that night. I swear I was writing a pasta salad. When I looked down, I saw ribs. Oh my gosh, what was I thinking!!! I've never made ribs in my life...I've never even made anything but poultry and fish!! I don't eat meat with the exception of a few times per year!! What did I do?

Once my husband calmed me down later and told me that he was positive that I could do this because I was a good cook. I'm thinking to myself...doesn't he know how many good cooks ruin great recipes. Well, he assured me that if it does not turn out okay that we could run a get Lucille's as a replacement!!!

Okay, so I went searching and searching through all of my cookbooks looking for every baby back rib recipe and then some. I searched on the Internet. Then, I came across this one written by the Food Network's Too Hot Tamales (Mary Sue Milliken and Susan Feniger from 1996). It still is available at www.foodtv.com data base.

Of course, too I wanted it to be different. A bit ambitious for someone who did really know how to cook a hamburger!!! It has a lot of spices in it and sounds like it would be too spicy for some people, but even for people who think pepper is spicy they ate and loved the ribs. The spices add depth of flavor rather than heat. Now, whenever we have a barbecue get together, I'm asked to bring ribs!!! Good Grief!!!

It is considered an easy recipe. Preparation time is estimated at 2 hours and cook time at 1 hour 30 minutes. It is also best to start the night or day before. It makes the day of the event really easy and the ribs are best marinaded overnight.

Spicy Baby Back Ribs

Dry Rub:

1/4 cup paprika

1/4 cup ground Ancho chiles or chile powder. You can find Ancho chile powder in some markets or specialty store. You can also order it online at http://www.penzeys.com/.

1/4 cup cumin

2 Tbs salt

4 1/2 pounds pork baby back ribs

Honey Glaze:

1/4 cup chopped garlic (about 15 cloves)

3 large jalapeno chiles, stemmed, seeded if desired. (it is the ribbing not the seeds that make it hot. Seeds get their heat from the ribs. Use gloves when doing this portion and do not touch your skin, eyes or face!!!

1 Tbs ground cumin

3 Tbs Tabasco

1 cup freshly squeezed lime juice

1 tsp salt

1 cup honey

Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refigerate 2 to 4 hours or overnight. Overnight is best.

In the morning, preheat oven to 350 degrees.

Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4 inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.

Meanwhile, make the honey glaze by combining the garic, jalapenos, cumin, Tabasco, lime juice and salt in a food processer or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.

Turn the oven heat up to 450 or heat the grill.

If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes.

If finishing on the grill, generously glaze the ribs and grill 5 minutes per side, frequently brusing with additional glaze.
Cut the ribs apart and serve hot.

I usually do everything except for the last step in cooking at home then, just take my glaze, tongs, cookie sheets, foil, barbecue basting brush and the ribs to finish at the place where we will be eating.