Baked Chili Ribs
photo by Donna Luckadoo
- Ready In:
- 27hrs 25mins
- Ingredients:
- 23
- Serves:
-
6-8
ingredients
-
CHILI SAUCE
- 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
- salt
-
RIBS
- 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
directions
- 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.
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Reviews
-
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.
Tweaks
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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.