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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

RIBS
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.

RUB
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.

GLAZE
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.