Spareribs With Chipotle Coriander Cure

• 14 cup coriander seed
• 14 cup black peppercorns
• 8 garlic cloves, peeled
• 4 shallots, peeled
• 14 cup chipotle chile
• 1 cup ketchup
• 14 cup molasses
• 14 cup cider vinegar
• 6 tablespoons brown sugar, packed
• 1 tablespoon orange zest, finely minced
• 2 sparerib racks

1. Chipotle Coriander Cure: Place the coriander and peppercorns in a small dry saute pan over medium heat and toast until the peppercorns begin to smoke.
2. Transfer to a spice grinder and grind finely.
3. Mince the garlic and shallots in a food processor.
4. Add the ground spices and chipotle chilies and mince for 10 seconds.
5. Add the remaining cure ingredients and process until it becomes a thick paste (makes 2-1/2 cups).
6. Rub the cure over the ribs on both sides.
7. Cover and chill for at least 1 hour and up to 24.
8. To grill: Preheat to medium.
9. Grill the ribs until the meat begins to shrink from the bones, about 45 minutes.
10. Roast: Preheat oven to 350.
11. Roast ribs for about 1 hour.

coriander seed, black peppercorns, garlic, shallots, chipotle chile, ketchup, molasses, cider vinegar, brown sugar, orange zest, sparerib racks

Taken from www.food.com/recipe/spareribs-with-chipotle-coriander-cure-222082 (may not work)