Sunday, July 1, 2012

Chili Maple Mustard Ribs

When Lisa, Doug & Briana joined us last Saturday for an afternoon of play and food, you’d think by my previous posts about the meal that it was all Thai inspired food between the Thai Cucumber Salad and Grilled Thai Chicken but it wasn’t as I was craving ribs, so I made them too.  The ribs weren’t Thai inspired but they were moist, meaty, juicy and fall-off-the-bone tender delicious and they sure hit the spot for me.  The final item that I made for last weekend’s dinner was chocolate deliciousness but as that recipe is my July Secret Recipe Club entry you’ll just have to come back to Cook Lisa Cook on posting day, Monday July 9th to see who’s blog I cooked from and what I actually made…and trust me when I say that it was gorgeous and loved by all.

Back to these ribs though.  I went with regular pork ribs instead of baby backs as I wanted the nice thick layer of meat…plus they were on a great sale at less than a quarter of the cost of baby backs so a great deal all around.  I did all the cooking in the oven but when I’ve cooked ribs like this in the past I’ve often finished them on the grill for the last 15-20 minutes just to give that grilled smoky flavor but it really isn’t necessary.  In addition the ribs stay a lot moister when not put on the grill.  After our meal last weekend I cut the leftover racks into pieces of 4-5 ribs and placed each section into FoodSaver bags and vacuum sealed the ribs.  Tonight Eammon wanted ribs so I quickly pulled out a package from the freezer, defrosted it (still sealed in the FoodSaver bag) in a bowl of water and then was able to quickly reheat the ribs in the microwave…just as moist and wonderful as the first day they were made.  This oven method is my preferred way to make ribs and I have used many different rubs and glazes, all with great results so if you’re craving delicious ribs, give this method of cooking them and this recipe a try, you won’t be disappointed.

IMG_4726eChili Maple Mustard Ribs 

  • 2 full racks pork ribs, approx. 10 lbs total

Dry rub:


In a small bowl mix together the 2 TBS. dark chili powder, 1 TBS. dry mustard, 1 TBS. sea salt and 1 TBS. ground pepper. Wash and dry the ribs and place each rack on a foil lined baking sheet.  Sprinkle the dry rub all over the ribs, top and bottom.  Place the ribs meat side up on the pans and cover tightly with foil and refrigerated for 24-48 hours.

Preheat oven to 325F.  Place the pans of ribs, still tightly covered with foil, into the oven and bake for 90 minutes.

While the ribs are baking, heat a pan and add the oil.  Sautee the onions until they are translucent and tender.  Add the remaining glaze ingredients and cook, stirring continuously until the mixture is thick, approx. 2 minutes. 

Once the ribs have cooked for 90 minutes, remove the foil and spread the glaze mixture evenly over the tops of the ribs.  Increase the oven temperature to 400F and continue baking the ribs for 45 minutes. 

Remove from the oven and using poultry shears cut the ribs into individual servings of one to three ribs depending on the size desired.


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