Chili-Baked Ribs Recipe
- 4 teaspoons olive oil
- 1 cup minced onion
- 1 1/2 cups water
- 1 cup ketchup
- 2/3 cup packed golden brown sugar
- 2/3 cup cider vinegar
- 1/4 cup unsulfured (light) molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons instant coffee powder
- 2 teaspoons prepared mustard
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 6 baby back pork rib racks (about 9 pounds total weight)
- 1/2 cup cider vinegar
- 4 teaspoons liquid smoke flavoring
- 6 tablespoons chili powder
- 3 tablespoons ground cumin
- 1 1/2 tablespoon onion powder
- 1/4 teaspoon cayenne pepper
- Heat oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)
- Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.
- Preheat oven to 350°F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 1 3/4 hours, covering loosely with foil if browning too quickly.
- Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.
- Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.
