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Chili-Baked Ribs

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Allspice, Coriander, Chili
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La Belle Cuisine

Chili-Baked Ribs
Bon Appetit June 1995

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
1/2 tablespoon onion powder
1/4 teaspoon cayenne pepper

For Sauce: 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 occa- sionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)
For Ribs: 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.
Preheat oven to 350 degrees 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.
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.
Cut ribs between bones into 3- to 4- rib sections. Serve with remaining
sauce. Serves 8.

Featured Archive Recipes:
Chile-Glazed Country Ribs
Lazy Texas Brisket
Texas Smoky Short Ribs
Whoopi Goldberg's Big Bad Ass Beef Ribs

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