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Roasted Chilied Ribs

Source of Recipe

American Favorites


List of Ingredients

SAUCE:
4 teaspoons olive oil
1 cup minced onion
1 1/2 cups water
1 cup ketchup
2/3 cup packed light brown sugar
1/4 cup molasses
2 tablespoons Worcestershire sauce
2 tablespoons instant coffee granules
2 teaspoons bottled yellow mustard
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper

FOR RIBS:
6 slabs baby back pork ribs (9 lb)
1/2 cup cider vinegar
4 teaspoons liquid smoke flavoring
6 tablespoons chili powder
3 tablespoons ground cumin
1 tablespoon packed light brown sugar
1 1/2 teaspoons onion powder
1/4 teaspoon cayenne pepper


Recipe

For sauce: Place oil in heavy medium saucepan over medium heat. When hot, add onions and saute until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally, until reduced to about 3 cups, 30 minutes. Remove from heat. (Keeps in fridge for up to 1 week.)

To prepare ribs: Score white membrane on underside of ribs with a knife. Combine vinegar and liquid smoke in small bowl and brush on both sides of ribs. Cover with plastic wrap and let marinate in fridge for 2 hours. When ready to cook ribs, preheat oven to 350ºF. Mix together chili powder, cumin, brown sugar, onion powder and cayenne and blend well. Rub mixture evenly on both sides of each slab of ribs. Season with salt and pepper.

Use 2 shallow baking pans and place a rack in each. Place ribs, meaty side up, on rack. Roast for 1 3/4 hours and cover loosely with foil if they start to brown too quickly. Brush liberally with sauce and return to oven for 10-15 minutes. Remove from oven and cover loosely with foil; let rest for 15 minutes. To serve, cut each slab into 3-4 rib sections. Mound ribs on large serving plate and pass sauce separately. Serves 8-10.