Slow Baked Chili Rubbed Ribs
Slow Baked Chili Rubbed Ribs
Try this quick and easy slow backed chili rubbed ribs recipe by Michael Smith from Chef Michael's Kitchen.
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 3 hours
  • Yield 4 servings
  • 1 rack of baby back Pork ribs
  • ½ cup of Brown sugar
  • ½ cup of Ancho or any Chilli powder
  • 1 tablespoon of Cumin
  • 1 tablespoon of Oregano
  • 1 teaspoon of Cinnamon
  1. Preheat your oven to 400F and turn on your convection fan if you have one
  2. Prepare the ribs
  3. Most racks have a tough membrane, called the fell, across the back side
  4. Use a spoon handle to loosen this membrane and peel it off
  5. This will make the ribs much more tender
  6. You can also ask your friendly neighborhood butcher to do this for you
  7. Cut the rack in half
  8. Whisk together the dry spice blend in a metal bowl and rub both sides of the ribs to coat well
  9. Position the racks in a large baking pan
  10. Use a two-temperature cooking method;
  11. Bake for 15 minutes then, without opening the oven, reduce the oven temperature to 300F and continue baking until the meat is nicely browned, highly aromatic and meltingly tender, about 3 hours or so
  12. Serve and share with Spicy BBQ Sauce

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