Spareribs With Lime And Chilli Recipes

CHILI-GLAZED PORK RIBS

Steps:

• Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
• Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
• Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
• Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

KIWI-LIME PORK RIBS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce.
• Place pork ribs on a baking sheet.
• Drizzle blended kiwi sauce over ribs.
• Loosely cover ribs with a sheet of aluminum foil.
• Cook in preheated oven until tender, about 1 hour.

LEMON-LIME COUNTRY STYLE PORK RIBS

Steps:

• Combine ingrediets for your marinade and pour over meat or veggies. Refrigerate for 1 hour or overnight.
• Heat small saucepan over medium. Add olive oil, garlic, and chili powder. Saute for about one minute. Add remaining ingrediets and combine. Simmer until your desired consistancy is reached.
• It is up to you how you bring the marinated ingredients and BBQ sauce together. You can use the grill, oven, or stove-top. I personally like to brown my country ribs on all sides then add the finished BBQ sauce to the ribs. I simmer with a lid on until the ribs are done.
• Enjoy!

TEQUILA AND LIME PORK SPARERIBS

Steps:

• Season the ribs with salt and pepper.
• In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well.
• Season with salt and pepper.
• Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely.
• Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours.
• Remove from the refrigerator and bring the ribs to room temperature.
• Preheat the grill on low.
• Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes.
• Cook for about 1 1/2 to 2 hours, or until the ribs are tender.
• Remove from the grill and slice into individual ribs.