Marcus Samuelsson Ribs Tasty Story

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Here is what you’ll need!

Servings: 6

½ cup soy sauce
½ cup dark brown sugar, packed
3 tablespoons smoked paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon ground allspice
1 teaspoon powdered ginger
1½ teaspoons garlic powder
4 thyme sprigs
1 lemon, zested
2 slabs pork ribs

1 tablespoon grapeseed oil
1 poblano chile, chopped
1 red onion, chopped
2 garlic cloves, chopped
1 1-inch ginger, peeled and chopped
1¼ cup chicken broth
1 cup ketchup
1 12-ounce bottle beer
½ cup coffee
⅓ cup apple cider vinegar
¼ cup molasses
¼ cup soy sauce
1 lemon, juiced

Whisk together all the rub ingredients in a small bowl.
Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften. Add the remaining sauce ingredients and bring the mixture to a simmer. Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups, about 30-45 minutes.
Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
Preheat oven to 275˚F/140˚C.
Uncover the ribs, keeping them raised over the baking sheet on the wire rack. Pour 2 cups of water into the bottom of the baking sheet.
Spread 1 cup of the BBQ sauce over each rack of ribs.
Bake in a preheated oven for 3-3 ½ hours.
Remove ribs from oven and preheat the broiler to high.
Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
Cut into individual ribs.



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