Mexican Spicy Sticky Ribs

These amazing ribs are rubbed at the start with a dry spice mixture, 
and allowed to marinate for several hours. Then they are baked with 
water to steam them to full flavor and tenderness - and only then are 
they finished on the grill (or in the oven) with the marvelous sticky 
glaze. The result is a sweet and spicy-hot taste combination from the 
“Too Hot Tamales” -- from Mesa Mexicana by Mary Sue Milliken and 
Susan Feniger (Morrow)

SERVES 4 

For 4 1/2 pounds, pork baby back ribs: 

The Rub: 
1/4 cup, paprika 
1/4 cup, ground ancho chiles - or chile powder of your choice 
1/4 cup, ground cumin 
2 tablespoons, salt 

The Glaze: 
1/4 cup, chopped garlic (about 15 cloves) 
3 large jalapeno chiles - stemmed and seeded* 
(*leave seeds in for more heat) 
1 tablespoon, ground cumin 
3 tablespoons, Tabasco sauce 
1 cup, freshly squeezed lime juice 
1 teaspoon, salt 
1 cup, honey 

Combine the four rub ingredients in a small bowl to blend, then pat the 
mixture all over the ribs. Cover with plastic wrap and refrigerate for 
at least 2-4 hours - or overnight. Preheat the oven to 350 degrees. 
Place the marinated ribs in a single layer in a baking pan, and pour in 
water to a depth of about 1/4 inch. Bake, uncover, for 45 minutes. 
Cover with foil, and return to oven to bake for an additional 30 
minutes. Meanwhile, prepare the glaze: In a blender or food processor, 
combine all ingredients except the honey, and puree. Pour the mixture 
into a small saucepan and stir in the honey. Cook this mixture over low 
heat, stirring constantly and being careful not to burn, for 20 
minutes. To finish ribs in oven: turn up oven heat to 450 degrees. 
Brush the ribs generously with the honey glaze, and bake for 10 minutes 
per side, basting with the honey glaze every 5 minutes. To finish ribs 
on grill: generously coat the ribs with the honey glaze, and grill for 
5 minutes per side, brushing frequently with additional glaze. Allow 
ribs to stand for 10 minutes - then cut the ribs apart and serve.