Chili-Glazed Pork Ribs

Dan D.

1. Don't 'cut' the back of the ribs...remove the 'silver' membrane by sliding a butter knife (or similar) between the membrane and the 3rd bone and gently lift up. Then using paper towels for grip, pull it all off. This will allow more flavor to get into the underside of the rib.<div>2. Try tomato paste instead of ketchup for the sauce and omit Dijon mustard if its to tangy...you can even add a little liquid smoke to it.</div><div>3. Ribs from a chain style restaurant are usually 'fall off the bone' which means they are steamed for a bit to make the cook faster with sacrificing taste (why do you think so much sauce is used). You want 'tug off the bone' for the true cooking experience...a little resistance doesn't mean your 'chewing them off the bone'. You still have great, tender ribs.</div><div>4. Don't cover the ribs, no need to do this unless you've got the basics down and want to try to make them more like the competition style ones (its only for a slight edge really)..if you want to try that later on, look up the 'Texas Crutch Method'...(1 hr wrapped is enough for that trick unless you want them mushier). 225 degrees is the sweet spot. Allow 5 to 7 hours for St. Louis Cut Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs. After 3-4 hrs,start testing. Pick up the slab with tongs and bounce it very gently. If the surface cracks (at least 1/3rd the thickness) easily AND the ribs bend, your ready to sauce em to a glaze for 15-20 mins. depending on how much glaze you like. (If your worried about them getting dried out during the cook, get a spray bottle with apple juice and lightly mist every 20-30 mins until glazing time).</div><div><br /></div><div>Good recipe with good direction to get you going...good flavor with room to add a little personality.</div>