Spicy Malaysian Pork Ribs

• RIBS
• 1 rack of baby back ribs left in a complete rack
• RIB RUB
• 1/4 cup ground chipotle peppers (dry)
• 1/4 cup mustard seed ground
• 1/4 cup chile powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried tobassco peppers (ground)
• 2 tablespoons toasted cumin (ground)
• SAUCE
• 2 cups hoisin sauce
• 1/2 white onion small dice
• 2 cloves garlic chopped
• 1 finger size piece of ginger chopped
• 1/4 cup rice vinegar
• 1/4 cup mirin rice wine
• 4 kaffir lime leaves
• 1/4 cup brown sugar
• 2 tablespoons sriachi paste
• 2 tablespoons crushed red pepper
• 1 tablespoon ground black pepper
• 1/4 cup teriyaki sauce

1. RIBS INSTRUCTIONS:
2. * Combine all rub ingredients.
3. * Generously rub the rack with spice rub.
4. * Set aside for several minutes.
5. * Place the rack of ribs in a 2-3 inch-deep roasting pan dust and with salt and pepper.
6. * Cover with cold water just up to the ribs, so it is almost covering them.
7. * Place a piece of parchment paper over ribs and cover with aluminum foil.
8. * Put in a preheated oven at 375 degrees and cook for approximately 1.5 hours. Then check for tenderness.
9. * Take one side of already cooked ribs, and slice the ribs between the bones and arrange on a Teflon sheet pan (we will wait until the last minute to heat this up).
10. * Add sauce.
11. SAUCE INSTRUCTIONS:
12. * Saute onion in 2 tablespoons of olive oil, add garlic.
13. * Add the rest of the ingredients and adjust heat to medium-this sauce does not need to rapidly boil, just a gentile simmer.
14. * Once simmering, remove from heat and set aside (it can remain in the sauce pan).

rack of baby back ribs left, rub, ground chipotle peppers, ground, chile powder, red pepper, tobassco peppers, cumin, hoisin sauce, white onion, garlic, ginger, rice vinegar, mirin rice wine, lime leaves, brown sugar, sriachi paste, red pepper, ground black pepper, teriyaki sauce

Taken from www.epicurious.com/recipes/member/views/spicy-malaysian-pork-ribs-1261133 (may not work)