- Calories 680.33
- Fat 45.46g
- Sat fat 16.55g
- Protein 44.12g
- Carbohydrate 23.77g
- Fiber 1.94g
- Sugar 18.38g
- Cholesterol 178.65mg
- Iron 3.74mg
- Sodium 2207.31mg
- Calcium 96.11mg
Chile-Roasted Pork Ribs
Jennifer Causey
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 back and away.
How to Make It
Step 1
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 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.
Step 2
Meanwhile, whisk together ketchup, vinegar, sugar, pepper, hot sauce, and mustard.
Step 3
Preheat broiler. Unwrap ribs and baste with half the sauce. Return unwrapped ribs to oven and broil until sauce is bubbly and glazes the ribs, 6 to 8 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing. Serve ribs with remaining sauce.
