Ancho-Chili Baby Back Ribs

Ancho-Chili Baby Back Ribs

Ancho-Chili Baby Back Ribs
 
Ancho-Chili Baby Back Ribs
Recipe By:

Ingredients
  • BRINE:
  • 4 qt. water
  • 1 c. kosher salt
  • 1 c. sugar
  • 3 garlic cloves, smashed
  • 1 dried bay leaf
  • 1 lime, zested and juiced (reserve rinds)
  • 2 lbs. rack of baby back ribs, membrane removed, cut into 2-rib pieces
  • 1 T. olive oil
  • 1 c. diced onions
  • 2 T. ancho chili powder
  • 1 T. minced garlic
  • 1 T. tomato paste
  • ¾ c. catsup
  • ½ c. water
  • 3 T. fresh lime juice
  • 2 T. Worcestershire sauce
  • 2 T. brown sugar
  • 1 T. cider vinegar
  • 1 T. fresh orange juice
  • 1 t. lime zest

Instructions
  1. BRINE: Boil 4 qt. water, salt, sugar, garlic cloves, bay leaf and lime rinds in large pot.
  2. Add ribs, return to boil, reduce and simmer until ribs are cooked through and meat begins to shrink from bones, about 30 minutes.
  3. SAUCE: Heat olive oil in saucepan and add onions and cook until translucent.
  4. Add chili powder, minced garlic and tomato paste. Cook 1 minute.
  5. Stir in catsup, water, lime juice, Worcestershire, brown sugar, vinegar, orange juice and zest and bring to boil.
  6. Reduce heat to low and simmer 10 minutes.
  7. Puree sauce in blender. Reserve 1 ½ c. to serve with ribs.
  8. Preheat grill. Brush grates with oil.
  9. Brush sauce on ribs and grill until charred, turning and basting with more sauce every couple of minutes, 6-8 minutes.
  10. Serve ribs with remaining sauce.

 

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