Mexican Spicy Sticky Ribs

These amazing ribs are rubbed at the start with a dry spice mixture,
and allowed to marinate for several hours. Then they are baked with
water to steam them to full flavor and tenderness – and only then are
they finished on the grill (or in the oven) with the marvelous sticky
glaze. The result is a sweet and spicy-hot taste combination from the
“Too Hot Tamales” — from Mesa Mexicana by Mary Sue Milliken and
Susan Feniger (Morrow)


For 4 1/2 pounds, pork baby back ribs:

The Rub:
1/4 cup, paprika
1/4 cup, ground ancho chiles – or chile powder of your choice
1/4 cup, ground cumin
2 tablespoons, salt

The Glaze:
1/4 cup, chopped garlic (about 15 cloves)
3 large jalapeno chiles – stemmed and seeded*
(*leave seeds in for more heat)
1 tablespoon, ground cumin
3 tablespoons, Tabasco sauce
1 cup, freshly squeezed lime juice
1 teaspoon, salt
1 cup, honey

Combine the four rub ingredients in a small bowl to blend, then pat the
mixture all over the ribs. Cover with plastic wrap and refrigerate for
at least 2-4 hours – or overnight. Preheat the oven to 350 degrees.
Place the marinated ribs in a single layer in a baking pan, and pour in
water to a depth of about 1/4 inch. Bake, uncover, for 45 minutes.
Cover with foil, and return to oven to bake for an additional 30
minutes. Meanwhile, prepare the glaze: In a blender or food processor,
combine all ingredients except the honey, and puree. Pour the mixture
into a small saucepan and stir in the honey. Cook this mixture over low
heat, stirring constantly and being careful not to burn, for 20
minutes. To finish ribs in oven: turn up oven heat to 450 degrees.
Brush the ribs generously with the honey glaze, and bake for 10 minutes
per side, basting with the honey glaze every 5 minutes. To finish ribs
on grill: generously coat the ribs with the honey glaze, and grill for
5 minutes per side, brushing frequently with additional glaze. Allow
ribs to stand for 10 minutes – then cut the ribs apart and serve.