Best 2 Baked Chili Ribs Recipes
**Baked Chili Ribs: A Succulent Symphony of Sweet, Spicy, and Smoky Flavors**
Indulge in a culinary journey with our delectable Baked Chili Ribs, an irresistible dish that tantalizes taste buds with its perfect balance of sweetness, spice, and a hint of smokiness. These tender and fall-off-the-bone ribs are lovingly coated in a homemade chili sauce, crafted with a medley of aromatic spices, zesty tomatoes, and a touch of honey for a luscious glaze. Experience a symphony of flavors in every bite, as the tender meat harmonizes with the rich and flavorful chili sauce, creating a taste sensation that will leave you craving for more. Our recipe collection offers a variety of options to suit your preferences, from classic baked chili ribs to tantalizing slow-cooker chili ribs, ensuring a perfect chili rib experience every time.
BAKED CHILI RIBS
Plan ahead the ribs need to marinate for a minimum 24 hours, also the sauce can be prepared up to 5 days ahead, but must stay in the fridge for a minimum of 24 hours as well as the ribs, so plan this a day in advance. Start this recipe early as the the ribs will take around 3-1/2 hours cooking time in a slow oven, plus they will need to be chilled for 2 hours with the cider vinegar/liquid smoke seasoning before even roasting them. The first time I made these, I baked them in a lower temperature oven for the 3 hours, I have also made these in a 350°F oven for about half of the time, I have to say that the slower roasting time makes for a more tender rib. You can roast them either way you want. Just wait until you taste these ribs!
Provided by Kittencalrecipezazz
Categories Pork
Time P1DT3h25m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- 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.
Nutrition Facts : Calories 2026.7, Fat 152.4, SaturatedFat 54.2, Cholesterol 489.9, Sodium 1099, Carbohydrate 59.6, Fiber 5, Sugar 44, Protein 101.1
CHILI-BAKED RIBS
Steps:
- 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 occasionally, 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°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.
Tips for Making Baked Chili Ribs:
- Choose the right ribs: Baby back ribs or spare ribs are both good options for this recipe. Baby back ribs are leaner and have a shorter cooking time, while spare ribs are more flavorful and have more meat.
- Make sure the ribs are well-coated in the chili rub: The rub is what gives the ribs their flavor, so make sure to rub it in evenly all over the ribs.
- Cook the ribs slowly and low: This will help the meat to become tender and fall off the bone.
- Use a good quality chili sauce: The chili sauce is another important ingredient that contributes to the flavor of the ribs. Choose a sauce that you like the taste of and that has a good balance of sweetness, heat, and spice.
- Serve the ribs with your favorite sides: Mashed potatoes, coleslaw, and baked beans are all classic sides that go well with chili ribs.
Conclusion:
Baked chili ribs are a delicious and easy-to-make dish that is perfect for a casual get-together or a special occasion. With just a few simple ingredients and a little bit of time, you can create a meal that your family and friends will love. So next time you're looking for a new recipe to try, give baked chili ribs a try – you won't be disappointed!
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