° 4 pounds of sirloin ribs (not cut into serving pieces)
° 1/2 cup chipotle sauce
° 1/4 cup hot sauce
° 2 tablespoons of marmalade
° 1 tablespoon brown sugar
° 1 teaspoon chili powder
° 1 teaspoon paprika
° 1/2 teaspoon ground cumin
° 1/2 teaspoon spiced salt
° 1/2 teaspoon garlic pepper
° 1/4 teaspoon ground ginger powder (ground ginger)
Avoid darkening the screen while cooking this recipe.
Preparing the seasoning mixture on the southwestern way. Spreading blend on ribs. Covering it tightly with plastic wrap and put it in the refrigerator for at least 4 hours, but no more than 12 hours.
If you are using a charcoal grill, place a drip tray just below the barbecue area and arrange the charcoal around the rim of the kettle. Heat a charcoal or gas grill for indirect heat. Cover the ribs and grill them over a drip pan or on an unheated side of a gas grill, and place 4 to 6 inches of medium heat, for 1 hour 30 minutes to 2 hours, stirring occasionally, until soft.
In a small bowl, mix the sauce with chili sauce and jam. Spread the mixture over the ribs during the last 10 to 15 minutes of roasting. Heat the remaining sauce mixture to a boil and stir for a minute. Cutting ribs To serving size pieces. Serving with a mix of sauce.
Pork ribs are the tenderest and leanest, but you can also use lean pork ribs – plan to cook them within the same amount of time.
Arrange these ribs on a plate, surrounded by sprigs of fresh cilantro and sliced orange halves.
When food is cooked away from a source of heat, it is called “indirect heat grilling”. This is the best way to cook large, long-cooked foods, such as these ribs because indirect heat doesn’t cook them too much. Since there is no fire under the food, it is unlikely to burn during the extended cooking period.