Kansas City BBQ ribs
Matt Dean Pettit
2 racks pork ribs, silver lining membrane removed.
1 bottle of beer
1 tablespoon ground cumin
1 grated orange peel
1 tablespoon brown sugar
3 garlic cloves, grated
3 tablespoons ketchup
1 tablespoon chipotle hot sauce
1/2 cup of crusted pistachios (garnish)
Orange zest (garnish)
Cut the two racks into halves giving you four pieces. Place into a dish.
Mix all the ingredients minus the pistachios in a medium sized mixing bowl.
Pour marinade all over the ribs fully covering them. Cover with tin foil and place into refrigerator for minimum 12 hours.
Remove the ribs from the refrigerator while still covered and let sit at room temperature for 30-45 minutes.
In the meantime pre-heat the oven to 275F (137C).
Place ribs on a baking sheet, ensure ribs are well sauced, cover with tin foil and place in the oven.
Cook the ribs for approximately two hours.
Remove the time foil and place back in to the oven for another 15-20 minutes maximum.
Remove from heat and let the ribs rest for five minutes, sprinkle with crushed pistachios and more orange zest, dip and dunk into more KC BBQ sauce and enjoy!
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