Name: Chili-Baked Ribs
Yield: Serves 8
Ingredients: 4 teaspoons olive oil; 1 cup minced onion; 1 1/2 cups water; 1 cup ketchup; 2/3 cup packed golden brown sugar; 2/3 cup cider vinegar; 1/4 cup unsulfured (light) molasses; 2 tablespoons Worcestershire sauce; 2 tablespoons instant coffee powder; 2 teaspoons prepared mustard; 2 teaspoons chili powder; 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 6 baby back pork rib racks (about 9 pounds total weight); 1/2 cup cider vinegar; 4 teaspoons liquid smoke flavoring; 6 tablespoons chili powder; 3 tablespoons ground cumin; 1 1/2 tablespoon onion powder; 1/4 teaspoon cayenne pepper

Serve these sensational ribs with an avocado, citrus and red onion salad, some cold beer - and plenty of napkins.

Recipe information

Yield
Serves 8

Ingredients

Sauce

4 teaspoons olive oil

1 cup minced onion

1 1/2 cups water

1 cup ketchup

2/3 cup packed golden brown sugar

2/3 cup cider vinegar

1/4 cup unsulfured (light) molasses

2 tablespoons Worcestershire sauce

2 tablespoons instant coffee powder

2 teaspoons prepared mustard

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

Ribs

6 baby back pork rib racks (about 9 pounds total weight)

1/2 cup cider vinegar

4 teaspoons liquid smoke flavoring

6 tablespoons chili powder

3 tablespoons ground cumin

1 1/2 tablespoon onion powder

1/4 teaspoon cayenne pepper

Preparation

For Sauce:
Step 1
Heat oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)
For Ribs:
Step 2
Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.
Step 3
Preheat oven to 350°F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 1 3/4 hours, covering loosely with foil if browning too quickly.
Step 4
Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.
Step 5
Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.

TagsRibs Coffee Beverages Onion Root Vegetable Vegetable Molasses Cinnamon Herbs & Spices Pork Rib Pork Meat Main Dinner Roast Bon Appétit

Recipe information

Ingredients

Sauce

Ribs

Preparation

For Sauce:

Step 1

For Ribs:

Step 2

Step 3

Step 4

Step 5

Recipe notes