Kelly McClaskey
Pork spare ribs or baby-back ribs(I prefer spare ribs)
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15 - 20 dried chili's (adjust to your heat preferences)
1 1/2 cups of water
1 tsp salt
3 Tbl Virgin olive oil
About 1/2 cup of chopped onions
A couple of fresh garlic cloves, minced
About 1/3 cup honey(I prefer clover)
Juice from 1 orange, plus the grated rind
Put all the above things in a sauce pan and make a sauce.
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I like roasting the ribs about for 2 hours, wrapped in foil, with a little water, in the oven at about 275F. Then remove from the foil and pour off any drippings. Brush both sides of ribs with the sauce and roast uncovered for 30 minutes more in the oven. Brush with sauce again, and transfer to the barbecue grill, medium heat. Brush with the sauce as needed to form a nice coating, or until browned to your liking. Heat the remaining chili sauce and serve with the ribs. And a cold beer