Jeff's Chile Ribs
My cousin Jeff Chavarria has revised old barbeque techniques, having experimented with different woods and different methods of smoking. We now use a greater variety of herbs and spices than the cooks and asadors of the past.
2 tablespoons
kosher salt 1/4 cup brown sugar
2 tablespoons
ground cumin 2 tablespoons
chile powder, preferably ancho
1 tablespoon freshly ground
black pepper, or less if desired
1 teaspoon
cayenne pepper, or less if desired
1/4 cup sweet smoked Spanish
paprika 10 pounds baby back pork ribs
1/4 cup honey
1/2 cup whiskey
To make the spice rub, combine the salt, brown sugar, cumin, chile powder, pepper, cayenne, and paprika in a bowl and blend well. Pat the ribs dry with paper towels, then rub in the spice mixture. Place the ribs in a long pan, cover tightly, and refrigerate overnight.
To make the whiskey glaze, on barbeque day, combine the honey and whiskey in a small saucepan. Bring to a boil over medium heat, stirring to blend. When the sauce thickens slightly, remove it from the heat. Set aside.
Prepare a charcoal fire until coals are covered with gray ash and smoldering.
Grill the ribs over very low coals for about 1 1/2 hours. Keep the barbeque covered and barely vented. This slow cooking (about 275° to 300°F) is what keeps the meat tender. Just before removing the ribs, brush with the glaze. Grill for 5 minutes, then brush again very lightly with glaze.
If you are an insecure barbequer or do not have the time to stand by the barbequing ribs for 1 1/2 hours, rub the spice mixture on the ribs, let them marinate, and then wrap them tightly in foil. Bake in a preheated 250- to 275-degree oven for 1 1/2 hours. Unwrap and finish the ribs on a slow grill for 30 minutes, turning to achieve some browning.
