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Asian Rubbed Ribs

These Asian-style ribs have a tangy sweet and sour sauce made from Bell Pepper Jelly.  You can make the jelly any time of year, but in the late summer you will find that bell peppers and lemons are most abundant.  Make a few batches when you have time, and enjoy it in the following year in the form of barbeque sauce.  The dry rub for the ribs contains ginger and garlic for a distinctive Eastern flavor . . .
Ribs Rub

2 tbls demerara sugar
2 tbls garlic powder
2 tbls mustard powder
2 tbls ground ginger

1 tbls sea salt or Kosher salt
1 tbls ground black pepper
2 tbls cinnamon
1 tbls coriander seed
1 tbls ground nutmeg

Spread a large sheet of freezer paper, shiny side up, on your counter.  Clean your ribs with paper towel soaked in vinegar and place them on the paper; dry thoroughly.

Mix your rub ingredients in a small bowl and sprinkle over the ribs, one side at a time, rubbing lightly into the surface with your fingers.  When all edges are well covered, stack the ribs and wrap snugly in the paper, sealing with masking tape.  Refrigerate in your meat keeper over night or for a couple of days.

Place a pan filled with water on the bottom oven rack and preheat oven to 350° F.  Unwrap ribs and allow to warm at room temperature.  Place on a lightly oiled rack over a broiler pan or baking sheet lined with foil.  Bake in the oven, loosely covered in foil, for 1 ½ to 2 hours.

Asian Style Ribs
If you are grilling outside, use medium indirect heat (with the lid closed) and a pan of water on the bricks.  You may also use a smoker box with fruit wood or woody stems of herbs like sage or rosemary.

Meanwhile, prepare your barbeque sauce in a medium saucepan.

Bell Pepper Barbeque Sauce

1 ½ cups Bell Pepper Jelly
1 large clove garlic, minced
1 small shallot, minced
1 tbls peanut oil
1 tsp ground cinnamon
1 pinch nutmeg
¼ tsp ground black pepper
1 tbls arrowroot powder or cornstarch
4 tbls cold water
¼ tsp sea salt
1 tbls fine orange zest
1-2 tbls orange juice
½ tsp sesame oil

Heat a tablespoon of peanut oil in a medium saucepan and sauté onion and garlic until transparent.  Add ground cinnamon and nutmeg and stir briefly.  Add Bell Pepper Jelly and simmer slowly.  Make a slurry of cold water and cornstarch or arrowroot powder and add to pot, stirring.  When thickened, zest an orange and remove a wedge.  Add zest and juice from the orange wedge, continuing to add more juice until desired thickness is reached.  Stir in pepper and sesame oil.
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When ribs are thoroughly cooked and tender, remove and increase heat to 425° F.  Coat the ribs on all sides with barbeque sauce and return to oven for 10-20 minutes, until sugars have caramelized.  Remove and tent loosely with foil on the rack for 5 minutes; cut into portions using a large carving knife.

Drizzle sauce over ribs or serve in a small bowl on the side.

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