Notes:
Now keep in mind, these ribs are spicy (the menu at Komali has a warning next to them) and the process of making them is lengthy, but easy.
Ingredients:
1 quart pineapple juice
1 cone piloncillo
15 habanero chilies
2 rack ribs
1 quart orange juice
6 tablespoon chopped garlic
¼ cup Tajin or Lucas (Mexican chili spice for fruit)
Salt to taste
Procedure:
Preheat over to 375 degrees. Season rib racks with salt and mark on grill on both sides. Rub Racks with chopped garlic and add chili spice. Place in pan and add orange juice. Cover with water. Cover pan with water and foil and bake for one hour. After one hour, add water to pan to cover ribs and bake another two hours.
Deseed habanero chilies and set aside. In a sauce pan, add pineapple juice, piloncillo cone and let simmer until piloncillo melts. Bring it to a boil and add habanero chilies. Reduce heat and cook until habanero chilies are soft. Puree sauce and reduce until sauce begins to thicken.
Remove ribs from pan and let cool. Once cool, portion into three rib portions. With a brush, generously apply Pineapple Habanero glaze on ribs and place on grill. Season with salt.
Recipe Type: AuthenticIngredients:
1 quart pineapple juice
1 cone piloncillo
15 habanero chilies
2 rack ribs
1 quart orange juice
6 tablespoon chopped garlic
¼ cup Tajin or Lucas (Mexican chili spice for fruit)
Salt to taste
Procedure:
Preheat over to 375 degrees. Season rib racks with salt and mark on grill on both sides. Rub Racks with chopped garlic and add chili spice. Place in pan and add orange juice. Cover with water. Cover pan with water and foil and bake for one hour. After one hour, add water to pan to cover ribs and bake another two hours.
Deseed habanero chilies and set aside. In a sauce pan, add pineapple juice, piloncillo cone and let simmer until piloncillo melts. Bring it to a boil and add habanero chilies. Reduce heat and cook until habanero chilies are soft. Puree sauce and reduce until sauce begins to thicken.
Remove ribs from pan and let cool. Once cool, portion into three rib portions. With a brush, generously apply Pineapple Habanero glaze on ribs and place on grill. Season with salt.
Submitted By: Chef Anastacia Quiñones
Recipe Author: Komali
Original Photograph By: Kyle Pennington
Photograph Retouched By: Recipe Spy
Restaurant: Komali, 4152 Cole Ave Dallas, TX
Source: http://sidedish.dmagazine.com/2013/07/01/your-fourth-of-july-guide-4-dallas-chefs-favorite-cookout-recipes/