Food Recipes Chile-Roasted Pork Ribs 5.0 (2) Add your rating & review Dish up this melt-in-your-mouth finger food with cold beer, lots of napkins, and maybe a side of potato chips and pickles. Ask your butcher for St. Louis-style spareribs, which are flatter than baby back ribs so they're easier to brown. They also have a higher amount of fat, which melts and keeps the ribs incredibly tender when roasted. Here's a quick tip: before cooking, you'll want to remove the membrane that covers the rack since it can make the ribs hard to separate before eating. Loosen a corner with a sharp knife, then grab it with a paper towel and pull it back and away. By Robin Bashinsky Robin Bashinsky Chef and recipe developer Robin Bashinsky has spiced up Real Simple, Cooking Light, and other magazines with his focus on bold, global flavors and healthy eating. Highlights: * Award-winning chef at BLUEROOT in Birmingham, Alabama * Previous chef positions at Birmingham-area restaurants, daniel george and Hot and Hot Fish Club * Recipe developer at Cooking Light, Real Simple, and more * Won a James Beard Award for Food Journalism in 2016 and 2017 Real Simple's Editorial Guidelines Updated on August 27, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 15 mins Total Time: 2 hrs 40 mins Yield: 6 Jump to Nutrition Facts Ingredients 3 tablespoons ancho chile powder 1 ½ tablespoons kosher salt 2 2½- to 3-lb. racks St. Louis–style pork ribs 1 cup ketchup ½ cup apple cider vinegar or distilled white vinegar ¼ cup sugar 1 tablespoon black pepper 1 tablespoon hot sauce 2 teaspoons yellow mustard Directions Preheat oven to 325°F. Combine chile powder and salt in a small bowl; rub mixture over ribs. Wrap each rack in aluminum foil and place it on a rimmed baking sheet. Roast until bones can be pulled out with just a bit of tension, 2 hours to 2 hours and 15 minutes. Meanwhile, whisk together ketchup, vinegar, sugar, pepper, hot sauce, and mustard. Preheat broiler. Unwrap ribs and baste with half the sauce. Return unwrapped ribs to the oven and broil until sauce is bubbly and glazes the ribs for 6 to 8 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing. Serve ribs with the remaining sauce. Rate it Print Nutrition Facts (per serving) 680 Calories 46g Fat 24g Carbs 44g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 680 % Daily Value * Total Fat 46g 58% Saturated Fat 17g 83% Cholesterol 179mg 60% Sodium 2207mg 96% Total Carbohydrate 24g 9% Total Sugars 18g Protein 44g Calcium 96mg 7% Iron 4mg 21% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.