Chile-Roasted Pork Ribs

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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.

Chile-Roasted Pork Ribs
Photo: Jennifer Causey
Hands On Time:
15 mins
Total Time:
2 hrs 40 mins
Yield:
6

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

  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 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.

  2. Meanwhile, whisk together ketchup, vinegar, sugar, pepper, hot sauce, and mustard.

  3. 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.

Nutrition Facts (per serving)

680 Calories
46g Fat
24g Carbs
44g Protein
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.

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