Baked Chili Ribs
Plan ahead the ribs need to marinate for a minimum 24 hours, also the sauce can be prepared up to 5 days ahead, but must stay in the fridge for a minimum of 24 hours as well as the ribs, so plan this a day in advance. Start this recipe early as the the ribs will take around 3-1/2 hours cooking time in a slow oven, plus they will need to be chilled for 2 hours with the cider vinegar/liquid smoke seasoning before even roasting them. The first time i made these, i baked them in a lower temperature oven for the 3 hours, i have also made these in a 350°f oven for about half of the time, i have to say that the slower roasting time makes for a more tender rib. You can roast them either way you want. Just wait until you taste these ribs!!
Steps
A day in advance , prepare the sauce.
Heat oil in a large heavy saucepan over medium heat.
Add in the onion and garlic.
Saute for about 5 minutes.
Add in all remaining sauce ingredients.
Bring to a boil , reduce heat and simmer for about 30-35 minutes.
Cool to room temperature , cover and refrigerate overnight.
Also a day in advance , prepare the ribs.
Make slits in the underside of the ribs and place in a large roasting pan.
In a small cup mix the liquid smoke and cider vinegar , brush over the ribs and refrigerate for 2 hours.
After 2 hours , mix together the remaining seasonings and rub on all sides of the ribs.
Cover and refrigerate for 24 hours.
To cook the ribs , set oven to 300 degrees.
Season all sides of the ribs with salt and pepper , then arrange ribs up in a single layer on two baking sheets.
Roast for about 3 hours , covering loosely with foil if the ribs are browning too much.
After about 1-1 / 2 hours of roasting time change the position of the baking sh.
Ingredients
olive oil, onion, garlic, water, ketchup, light brown sugar, cider vinegar, light molasses, worcestershire sauce, instant coffee granules, prepared mustard, chili powder, cinnamon, cayenne pepper, salt, pork back ribs, liquid smoke flavoring, cumin, onion powder, black pepper