Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Spicy Baby Back Ribs
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1207
- Total Fat
- 87
- Saturated Fat
- 30
- Carbohydrates
- 10
- Dietary Fiber
- 6
- Sugar
- 1
- Protein
- 100
- Cholesterol
- 352
- Sodium
- 1235
- Total: 3 hr 30 min
- Prep: 2 hr
- Cook: 1 hr 30 min
Ingredients
1/4 cup paprika
1/4 cup ground Ancho chiles or chile powder
1/4 cup cumin
2 tablespoons salt
4 1/2 pounds pork baby back ribs
Directions
- Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
- Preheat the oven to 350 degrees.
- Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.
- Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.
- Turn the oven heat up to 450 degrees or heat the grill.
- If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.