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Barbecue Ribs

Reviewed: Oct. 30, 2013
I squeezed lemon and lime on the pork ribs, added a good guzzle of rum, covered in fresh chopped garlic and ginger, and rubbed with a mixture of cinnamon, chili powder, fresh ground cumin, smokey paprika, salt, pepper, and a few red chili peppers. I wrapped the ribs in foil, let them marinate for a few hours and then baked for about 45 minutes at 375. Then I baked for an additional ten minutes at 475. I removed the foil, cut the long rib sections into sets of around four ribs, and spread on the BBQ sauce mixture as described in the recipe. I then put on a well heated grill for around nine minutes meat side down, turned over and did for another six minutes after sprinkling on more sauce. Careful the fire doesn't blacken them too much. Delicious and tender with really nice undertones. Only thing I would do differently is marinate overnight to get even more depth of flavour. But they were pretty darn tasty...My wife said the best she'd ever had but, you know, she might be biased...!
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