Chipotle-coriander Cured Ribs
2 sides pork baby back ribs or your favorite ribs [I used my fav country-style, bone-in pork ribs and it was Ambrosia!]
Ancho Marmalade Rub:
4 ancho chiles
1/2 cup orange marmalade
1/2 cup wine vinegar
1/4 cup dark soy sauce
1/4 cup olive oil
1 TBS Asian chile sauce [I used Huy Fong Food's' Tuong Ot Toi Viet-Nam]
1/4 cup finely minced ginger [Nobuddy ever wants Fred...]
1/4 cup minced green onions, green and white parts
1/4 cup chopped cilantro sprigs
“Remove the membrane, etc., etc., etc.
“To make the rub, place the ancho chiles in a bowl and cover with boiling water. Place a small saucer on the chiles to submerge them. After 30 minutes, stem the chiles and wash away the seeds [I just stemmed.] Transfer the chiles to an electric blender and add the marmalade, vinegar, soy sauce, olive oil, chile sauce, and ginger. Liquefy. Transfer to a bowl [read: "Zip Lock bag..."]. Stir in the green onions and cilantro [read: "Mush in..."]. Makes 1 3/4 cups.
“Coat the ribs evenly on both sides with half the rub. [Ignore, and just toss the ribs in the Zip Lock bag and mush.] Marinate the ribs, refrigerated for at least 15 minutes [sigh]. For more flavor, marinate for up to 8 hours. Reserve remaining rub to serve as a sauce for the ribs. [Note: IF you put ALL the 'rub' - actually a marinade - in the Zip Lock bag with the ribs, DO NOT reserve to use as a sauce for the ribs UNLESS you boil and or cook well!!! And if you do that you're going to ruin the onion and cilantro. What I did was smoke the ribs for like three, four hours and kept basting them with the marinade.]
