Yesterday, both Paul and my sister celebrated their birthdays. Food, as usual, is our vehicle of celebration with an office birthday lunch featuring Paul's favorite Haitian dish, kalalou, stewed okra with slow cooked beef. Unfortunately, an ocean separates us from celebrating with my sister this year, but we in Haiti will spend our weekend in food revelries! Paul has requested his usual quirky birthday-food combinations; buttermilk biscuits, hot fudge pudding cake and watermelon chiffon pie, all fairly doable with minor adaptations. But this year he also requested ribs. Hmm. Since we have some gorgeous chilmole paste in our fridge right now, I am planning to make Paul a grilled version of our recipe for Yucatán Chilmole Slow Roasted Spareribs, a finger-licking rib recipe that we perfected in Pittsburgh before we left. Smoky, spicy, juicy, delicious.
Yield: Serves 2 as a main
Slow Roasted Ribs
- 3 pounds pork spareribs
- 1/2 cup chilmole paste
- 1/4 cup cider vinegar
- 2 tablespoons blackstrap molasses
- 2 tablespoons honey
- 1/2 tablespoon kosher salt
Chilmole Barbecue Sauce
- 1/4 cup ketchup
- 2 tablespoons chilmole paste
- 2 tablespoons worchestershire sauce
- For the slow roasted ribs: If your ribs are too large to fit easily into a large zip-top bag, cut the rib rack in half before proceeding. Put the ribs in a zip-top bag, and set aside.
- In a small bowl whisk together the rib marinade ingredients (chilmole paste, vinegar, blackstrap molasses, honey, and salt) until smooth.
- Add the marinade to the ribs, seal the bag tightly, and refrigerate for at least 2 hours (preferably overnight).
- Heat your smoker or oven to 200 degrees.
- Place the meat bone-side down on the smoker or oven rack far enough apart to allow for good air circulation. Fill a drip pan with 1 cup of water or apple cider vinegar, and place just under the ribs. Roast at 200 for 8 hours. No flipping, turning, or basting is required. If smoking, add the wood of your choice, I like the flavor of mesquite for this recipe.
- Once 8 hours of slow roasting has elapsed, take out the ribs and allow them to rest for 15 minutes to allow the meat to finish cooking and the juices to redistribute throughout the meat. While the ribs are resting, prepare the sauce.
- For the chilmole barbecue sauce: In a small bowl, whisk together all of the chilmole barbecue sauce ingredients (ketchup, chilmole paste, and worcestershire sauce) until smooth.
- Serve the ribs as soon as they have finished their 15 minute rest, with generous portions of sauce for dipping.