You will have more of the cure than you need; keep it to use on steak, chicken, and even salmon. It will keep in an airtight container for up to six months.
| ||2 || cups brown sugar |
| ||1 || cup kosher salt |
| ||3 || Tbsp. ground mace |
| ||3 || Tbsp. ground allspice |
| ||3 || Tbsp. onion powder |
| ||3 || Tbsp. garlic powder |
| ||1½ || Tbsp. ground cloves |
Mango Barbecue Sauce
| ||¼ || cup freshly squeezed lime juice |
| ||2 || cups hoisin sauce |
| ||½ || cup frozen orange-juice concentrate, thawed |
| ||½ || cup tomato paste |
| ||½ || cup sweet soy sauce, or ½ cup soy sauce and ¼ cup honey |
| ||1 || cup seedless tamarind paste |
| ||½ || cup mango purée |
| ||10 || lb. baby-back ribs, membrane removed |
- In a large bowl, whisk together all of the sauce ingredients. Refrigerate until ready to use, or for up to two weeks.
- In the bowl of a food processor, combine all the cure ingredients and process until well combined. Rub the ribs generously with the cure, then refrigerate for 24 hours.
- Oil the grill. If using a charcoal grill, place the charcoal on one side of the barbecue, and light; if using a gas grill, turn on only one element and heat until very hot (to test, you should be able to hold your hand over the grill for no more than five seconds).
- Gently rinse the excess cure off the ribs. Place the ribs on the unlit side of the grill. Cover and cook for two hours.
- Place the ribs over the hot coals or element and baste with the barbecue sauce. Grill 20 to 30 minutes longer, or until tender, basting about every 10 minutes.
- Cut the ribs into two-rib segments. Serve warm.
Copyright 2000 Ten Speed Press