2 Tbsp Berbere seasoning or chili powder
½ tsp ground ginger
1 tsp ground cumin
½ c packed brown sugar
¼ c salt
3 racks baby back pork ribs (about 4 lbs)
2 Tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, chopped
2-ince piece ginger, peeled and chopped
3 tomatoes, quartered, or 1½ c canned chopped tomatoes
1 small carrot, peeled and chopped
2 Tbsp honey
½ c water
2 Tbsp red wine vinegar
1½ tsp Worcestershire sauce
1 serrano chili, seeds and ribs removed, finely chopped
1. Combine the berbere, ground ginger, cumin, brown sugar, and salt in a small bowl. Place the ribs in a large baking pan or baking sheet and generously rub with the spice blend. Cover and refrigerate for at least 8 hours or overnight.
2. Preheat the oven to 325º. Heat the olive oil in a large, flame-proof roasting pan over medium heat. Add the onion, garlic, chopped ginger, tomatoes, and carrot and sauté until the onion is tender, about 10 minutes. Stir in the honey, water, vinegar, Worcestershire sauce, and chili.
3. Remove from the heat and add the ribs. Cover the pan with a lid or foil and transfer to the oven. Cook for about 2½ hours, turning the ribs every 30 minutes, until the meat has shrunk away from the ends of the rib bones and easily pulls away from the bones. Transfer the ribs to a platter, and set the roasting pan aside.
4. Meanwhile, prepare a medium-hot grill fire. Grill the ribs on both sides until browned but not charred, 4 to 6 minutes per side. Place on a serving platter.
5. Skim as much fat as possible from the sauce, and transfer to a serving bowl. Serve ribs with the sauce and your choice of sides. Black-eyed peas and corn bread are great accompaniments.