E-Z Adobo Pork Ribs With Molasses-Chile Barbecue Sauce - cooking recipe

Ingredients

Flavoring Paste
2 tablespoons garlic, minced
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons brown sugar, dark
3 tablespoons kosher salt
3 tablespoons fresh ground black pepper
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh oregano, chopped
6 tablespoons fresh orange juice
2 tablespoons fresh lime juice
4 dashes Tabasco sauce
2 tablespoons olive oil
6 lbs pork spare rib racks
Molasses-Chile Barbecue Sauce
1/3 cup molasses
1/2 cup ketchup
1/4 cup fresh lime juice
2 tablespoons ground cumin
1/2 cup fresh cilantro, chopped
1 -3 tablespoon fresh chili pepper, seeded and minced

Preparation

Preheat the oven to 200 degrees.
In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow roast for 3 hours until red juice comes out when you prick the meat with a fork. The meat will be tender and pull easily from the bone. Remove the ribs from the oven. They can go right onto a grill, stand out for awhile, or be refrigerated, covered, for up to 2 days.
While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well, Set aside.
Grill the ribs on a high rack set over low heat and let them stay there as long as your patience allows. A light crust on the outside is the goal, and depending upon your fire, it can be achieved in 5 minutes or take up to 30 minutes. The longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill. Cut the ribs apart between the bones and serve the remaining barbecue on the side.