Chili-Glazed Pork Ribs

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I've made ribs several times but they have never tasted this good! The rub was flavorful, the meat was tender, and the glaze had just the right amount of tang. I cooked these in the oven because I don't have a grill nor a backyard or porch so the entire house smelled great. The succulent ribs were devoured as soon as they were done.

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OMG I only made two racks, everyone loved them, only set back
over night start

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Very good recipe! Easy to make and fantastic flavor, however as every cook will say it does need your own touch. Try adding a spicy rich bbq sauce while grilling!

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Ribs were delicious and came out really great. :

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These ribs are wonderful! We make them all the time!

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It probably would be a lot better without so much tang. We tossed the sauce and had some bottle sauce as a back-up.

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I had mixed all the dry ingrds. and was going to rub all on ribs, but left to get the dogs in the house. Anyway my husband added the wet ingrds. to dry and I told him he messed up...he said what the heck let's just use it like a wet marinade and we did. We marinaded it over night.

This came out soooooooooooo good. We are going to use this the same way again on brisket. The ribs were fantastic. His mistake made the difference..

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Mike has no clue what a good rib is. I slow roast my ribs (not boiled and the meat pulls away from the bone perfectly. You should not have to chew the meat off the bone. If you do, then you have not cooked them properly. The point of the slow roasting is to slowly melt the membranes within the meat. If cooked improperly, the membranes toughen and you have to chew it off the bone.

Tim knows what he is speaking about when it comes to how to cook ribs.

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Hi Shirley - if your husband can make fall off the bone ribs, he's doing great. If he's in a BBQ contest, I'll sit next to Mike and pick your husband's ribs out of Mike's trashcan - they sound wonderful. Some of the best ribs I've had still had the membrane on and were fall off the bone, but had never touched boiling water, just a smoker.

As a BBQ competition person as well, I would advise you to try this recipe but add a step: cook per directions until you see the meat backing up from the bones (your husband has seen this, then baste and put the ribs in foil (I'd add more brown sugar to cut that tangy baste, and cook them for an hour keeping them on the cool side of the grill. Unwrap them from the foil, baste, and cook for another 20 minutes.

Good luck!

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"chile" glazed, rather than "chili" glazed.