Prep 24 hrs
Cook 3 hrs 25 mins
Plan ahead the ribs need to marinate for a minimum 24 hours, also the sauce can be prepared up to 5 days ahead, but must stay in the fridge for a minimum of 24 hours as well as the ribs, so plan this a day in advance. Start this recipe early as the the ribs will take around 3-1/2 hours cooking time in a slow oven, plus they will need to be chilled for 2 hours with the cider vinegar/liquid smoke seasoning before even roasting them. The first time I made these, I baked them in a lower temperature oven for the 3 hours, I have also made these in a 350°F oven for about half of the time, I have to say that the slower roasting time makes for a more tender rib. You can roast them either way you want. Just wait until you taste these ribs!
- 3 -4 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 tablespoons fresh minced garlic
- 1 1⁄2 cups water
- 1 cup ketchup
- 2⁄3 cup light brown sugar
- 2⁄3 cup cider vinegar
- 1⁄4 cup light molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons instant coffee granules
- 3 teaspoons prepared mustard
- 3 teaspoons chili powder
- 1 pinch cinnamon
- 1⁄4-1⁄2 cup cayenne pepper
- 8 -9 lbs pork back ribs (5-6 racks)
- 1⁄2 cup cider vinegar
- 1 tablespoon liquid smoke flavoring
- 6 tablespoons chili powder
- 3 tablespoons cumin
- 2 tablespoons onion powder
- 1⁄4 teaspoon cayenne pepper
- black pepper
- A day in advance, prepare the sauce.
- heat oil in a large heavy saucepan over medium heat.
- Add in the onion and garlic; saute for about 5 minutes.
- Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes.
- Cool to room temperature, cover and refrigerate overnight.
- Also a day in advance, prepare the ribs.
- Make slits in the underside (white part) of the ribs and place in a large roasting pan.
- In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours.
- After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours.
- To cook the ribs, set oven to 300 degrees.
- Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets.
- Roast for about 3 hours, covering loosely with foil if the ribs are browning too much.
- After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down.
- When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more.
- Remove and cover loosely with foil and let stand for about 20 minutes.
- Cut the ribs between the bones and serve with remaining sauce.
I see why this is called Chili Ribs. That's exactly what it tastes like ... Chili! Which for some reason is very strange to me. I didn't care for the sauce though, it was a little too "vinegarie" for me. I kept expecting something sweet, but then I remembered...hello, "Chili Ribs". I also used bone-in country style ribs instead, because the baby backs in the meat department didn't look to good. I was pleasantly surprised at how tender the meat turned out. I thought it might be tough. I did like that. I think next time I will try using apple cider or juice as the liquid instead of the vinegar.
I made this for the ZWTII. These were very delicious but I may have use a bit too much marinade for the amount of meat that I used because they were a little too spicy! Everyone loved them anyway. We served them with Coleslaw and Baked Beans. Thanks for an easy Rib recipe!
Made for Zaar Tag. I made this just as stated and it was fantastic! I do have to warn you though, this recipe is really HOT! Next time I think I will tone down the heat a little. The prep time sounds long, but oh so worth it! Thank you!