Chili-Glazed Pork Ribs

Name: Chili-Glazed Pork Ribs
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 8
Cuisine: American
Ingredients: 3 Tbsps ancho chili powder; 708 milliliters apple cider; 8 servings Freshly ground black pepper; 0 teaspoons cayenne pepper; 2 Tbsps dijon mustard; 2 teaspoons fresh thyme; 2 cloves garlic, minced; 3 Tbsps ketchup; 8 servings Kosher salt; 3 Tbsps packed light brown sugar; 3 Tbsps packed light brown sugar; 3 kgs racks pork spareribs (about; 2 teaspoons Worcestershire sauce

Chili-Glazed Pork Ribs is an American main course. This recipe serves 8. Watching your figure? This gluten free and dairy free recipe has 1020 calories, 53g of protein, and 80g of fat per serving. Head to the store and pick up ketchup, worcestershire sauce, brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.

Ingredients you will need

Bone

Ribs

Equipment you will use

Knife

Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

Brown Sugar

Garlic

Thyme

Ribs

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.

Ingredients you will need

Ribs

Equipment you will use

Roasting Pan

Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.

Ingredients you will need

Worcestershire Sauce

Ketchup

Mustard

Cider

Equipment you will use

Sauce Pan

Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes.

Ingredients you will need

Bone

Ribs

Equipment you will use

Grill

Remove from the grill and cut into pieces.

Equipment you will use

Grill

Photograph by Con Poulos

Equipment

Ingredients

Servings:

3Tbsps

ancho chili powder 708milliliters

apple cider 8servings

Freshly ground black pepper 0teaspoons

cayenne pepper 2Tbsps

dijon mustard 2teaspoons

fresh thyme 2cloves

garlic, minced 3Tbsps

ketchup 8servings

Kosher salt 3Tbsps

packed light brown sugar 3Tbsps

packed light brown sugar 3kgs

racks pork spareribs (about 2teaspoons

Worcestershire sauce

Recommended wine: Pinot Noir, Shiraz, Zinfandel

Pinot Noir, Shiraz, and Zinfandel are my top picks for Pork Ribs. Pork ribs and other barbecued porks with sweet-and-spicy sauces work well with these red wines. One wine you could try is Taittinger Brut La Francaise. It has 4.3 out of 5 stars and a bottle costs about 45 dollars.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.