This is an adaptation of Sally Schneider’s Lacquered Baby Back Ribs recipe from her book A New Way to Cook. The rich and spicy sauce is used both as a marinade and to baste the ribs when they are just about done to give them a nice caramelized finish.
I often do this recipe with country-style ribs instead of baby-backs. Country-style ribs aren’t really ribs. They’re cut from the shoulder roast (a.k.a. Boston butt). There’s a good amount of meat there, along with enough fat to keep them tender when they’re cooked low and slow.
3 tablespoons dark brown sugar
1 tablespoon curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/2 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
1/4 cup plus 2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons dark rum
1/2 teaspoon ground ginger
1 teaspoon garlic powder
3-5 pounds of country-style ribs, boneless if possible Continue reading “Country-style Ribs”