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Chili Glazed Pork Ribs
Adapted from the Food Network
Printable Recipe
Ingredients:
1 rack pork ribs
1/2 Tablespoon salt
1 Tablespoon brown sugar
1/4 teaspoon garlic powder
1 teaspoon dried thyme
2 Tablespoons ancho chili powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne
For the glaze (sauce) -
1/4 cup barbecue sauce
1 Tablespoon beer
Directions:
In a small bowl, mix together the salt, brown sugar, garlic powder, thyme, ancho, pepper, and cayenne. Remove 1 Tablespoon of mixture and set aside. Rub remaining mixture over both sides of the ribs and wrap in plastic wrap. Place in refrigerator for 1 hour.
In a bowl, mix together the barbecue sauce, beer, and reserved rub mixture. Set aside.
Preheat oven to 225 degrees F. Line a rimmed baking sheet with aluminum foil and place a wire rack over it. Spray with non-stick spray. Place in oven and bake for 45 minutes. Carefully remove from oven and brush with sauce mixture. Cover with foil and return to oven. Turn oven down to 200 degrees F and continue to bake for another 1.5 hours. Remove from oven, remove the foil, brush with more sauce and return to oven for 30 more minutes or until the ribs can be picked up with a tong and "bend" at the ends. Remove from oven and allow to rest for at least 5 minutes. Cut and serve with any remaining sauce. Enjoy!
13 comments:
They look great Jenn!
(btw I recently joined your fb page, great tips! I really liked the brownie cutting one)
Whether they were cooked low or slow enough, those ribs look AMAZING!!! I've said it before and I'll say it again, you are just a temptress!!!
I would love to find some St. Louis style ribs. Sauce, slow bake, I'm in love.
These sound delicious. Sorry they didn't turn out perfectly. I hate that. It's great to have the updated directions though. The ingredient list sounds like something my whole family would all enjoy.
They look good to me, Jenn! I haven't made ribs in a while. I think it's high time! And to think that I don't have to go outdoors and brush the snow off the grill! :-)
The ancho powder is what gets me! I love that stuff :) Haven't made ribs in YEARS, these posts of yours are making me regret that decision :)
That's what happens when you get too good at cooking and eating - your standards go up and otherwise really good ribs just seem okay - I think it's a good place to be.
It's always a bummer when ribs don't turn out as tender as you want. The flavor sounds amazing and they tasted great so that's what matters!
Jenn, I love the deep rich color of these ribs. The ingredient list convinces me they'll taste as good as they look. I hope you have a great day. Blessings...Mary
Usually when ribs aren't tender enough for me, it was because they were undercooked. Cooked above 165 so they were "done" but not cooked long enough so the temps fully render out the tough connective tissues and fat.
I must find a way to cook ribs again. It's been some years. As usual you inspire me.
Be still my heart. :)
Yum!
They do look super flavorful!! I've never done ribs in the oven!
Sues
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