Sweet And Spicy Barbecued Ribs With Green Chili Sauce

Directions

• Step 1 In a small bowl, combine rub ingredients
• Step 2 mix well. Coat the ribs thoroughly with the rub
• Step 3 place them on baking sheets and roast in 200F oven for 3 1/2 hours. Don’t turn them-all you are doing now is slow cooking and infusing them with spices.
• Step 4 While the ribs are cooking, make the sauce. In a medium saucepan, heat the oil over medium heat until hot, but not smoking. Add the onions and sauté‚, stirring occasionally until transparent, 5 to 7 minutes. Add the garlic and sauté‚, stirring occasionally for 1 minute. Add the tomatillos, chilies and lime juice
• Step 5 simmer for about 5 minutes.
• Step 6 If you are using fresh tomatillos, you want them to be just starting to break down.
• Step 7 Remove the sauce from the heat
• Step 8 puree in a food processor or blender, a bit at a time until smooth. Stir in the cilantro and set aside. If you want to serve it warm, return it to the saucepan.
• Step 9 Just before serving, reheat over low heat. Remove the ribs from the oven. They can stand out for a while and then be stored in the refrigerator for up to 2 days, or they can go right onto the grill. (If you do refrigerate them, bring them to room temperature before the final grilling.)
• Step 10 When you’re ready to put them on the grill, put them over a low fire and leave them there for 7 to 10 minutes, turning once or twice. Since they are already cooked through at this point, what you are looking for is some color and a good sear.
• Step 11 When they have achieved this, remove them from the grill and serve them accompanied by the sauce.