SLOW BAKED is the key to this flavorful, tender, falling off the bone recipe.
CIDER GLAZED ANCHO CHILI RUBBED BABY BACK RIBS
Prep Time: 15 minutes Cook Time: 3 hours 26 minutes
2-3 pounds baby back ribs, patted dry
FRESH ground sea salt and black pepper, to taste
- Preheat the oven to 275°.
- Line large baking sheet with 2 layers of heavy duty foil. I line it in both directions.
- Remove the fat membrane from the ribs.
1 tablespoon ancho chile powder
1 tablespoon brown sugar
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon mustard powder, optional we eliminate this since I’m deathly allergic
½ teaspoon onion powder
- Combine all the rub ingredients in a bowl. Set aside 2 teaspoons.
- Season the ribs all over generously with salt and pepper, then rub with the remaining spice rub.
- Place the ribs on the baking sheet.
- Cover with foil and bake until cooked through and JUST until the meat starts to fall from the bones, 2 ½ to 3 hours.
1 cup apple cider
2 tablespoons brown sugar
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
- Whisk together the cider, sugar, maple syrup, vinegar, reserved spice rub and ¼ teaspoon fine sea salt.
- Bring to a boil over medium-high heat.
- Cook 15-20 minutes, stirring occasionally, until the sugar has dissolved and the mixture has thickened and reduced by half.
- Pour into a bowl.
- Remove the ribs from the oven and carefully uncover.
- Carefully brush the ribs all over with the glaze.
- You can do this next step one of two ways. A) Broil, turning once or twice with tongs, until the sauce begins to caramelize, 2 to 3 minutes (watch carefully to prevent burning). OR B) return the rack uncovered to the oven for another 20-30 minutes. This second method is actually our favorite way.
- Let rest for 5 minutes.
- Cut in-between the bones, brush the meat with some of the glaze that fell onto the sheet pan, and serve.