Orange-Jalapeno Beef Back Ribs with Cheddar-Poblano Corn Bread

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For Ribs and Marinade:
4 pounds beef back ribs, choice grade or better, cut about 6 inches wide
2 teaspoons olive oil
3 jalapeno chiles, minced
3 shallots, minced
3 garlic cloves, minced
1 1/2 cups freshly squeezed orange juice
1 cup apple cider vinegar
1/4 cup dark molasses
For the Corn Bread:
1 tablespoon baking powder
1 cup cornmeal, preferably stoneground
2 eggs, lightly beaten
1 cup sour cream
1 cup canned creamed corn
1/4 cup melted butter
1 cup grated cheddar cheese
1 poblano chile, roasted, peeled, seeded, and diced
2 tablespoons vegetable oil
4 red serrano or jalapeno chiles, for garnish (optional)
4 sprigs parsley, for garnish (optional)




TO PREPARE RIBS: Place the ribs in a deep baking pan large enough to accommodate them. Heat the olive oil in a skillet and sauté the jalapenos and shallots over medium heat for about 4 minutes. Add the remaining marinade ingredients, bring to a simmer, and pour over the ribs. Let cool and marinate for 1 or 2 days in the refrigerator, turning once or twice if they are not fully immersed. Bring to room temperature before braising.

Preheat the oven to 300 degrees F. Place the baking pan with the ribs and marinade in the oven and braise, covered, for about 1 hour or until the meat is beginning to get tender, but not falling off the bone. Prepare the grill. Turn up the oven temperature to 375 degrees F. Drain the marinade into a saucepan and reduce over medium heat until slightly thickened, about 10 minutes. Skim any fat from the surface with a spoon. Grill the ribs, covered, about 30 minutes. Remove the cover and continue to grill for 30 minutes, or until very tender, glazing occasionally with the marinade. Slice each rack of ribs into manageable-sized pieces, or individual rib bones. Serve any remaining glaze on the side.

TO PREPARE CORN BREAD: While the ribs are grilling, prepare the corn bread. In a mixing bowl, combine the baking powder with the cornmeal. Add the eggs, sour cream, creamed corn, butter, cheese, and poblano. Heat the vegetable oil in a cast-iron skillet and wipe it around all sides to coat. When the skillet is hot, pour in the batter, and bake for 30 to 35 minutes, or until golden brown.

TO SERVE: Serve the ribs with the corn bread and garnish with the chiles and parsley.


Active Time:  1 Hour 10 Minutes
Total Time:  26 Hours 20 Minutes
Yield: 4 Servings

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