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I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, picture this: it's a lazy Sunday afternoon. The sun is shining, maybe there's a game on in the background, and the irresistible aroma of smoky, spicy ribs is wafting through the air. Sounds like perfection, right? That’s exactly what these Ancho Chili BBQ Ribs bring to the table. I remember the first time I made these; my entire family was practically licking their plates clean. Seriously, it was a rib-induced frenzy!
What sets these ribs apart is the ancho chili rub. Ancho chilies provide a deep, rich, and slightly fruity heat that's so much more interesting than your average spice blend. Paired with a tangy, homemade BBQ sauce, these ribs are a symphony of flavors and textures. The kind of dish that people remember… and ask you to make again and again. Dont be scurred if you dont find every ingredient; it’s the attempt that counts!
Now, I know what you might be thinking: ribs are intimidating. But trust me, this recipe is totally doable, even if you're a beginner. We're going to break it down step by step, from prepping the ribs to creating the perfect sauce, so you can achieve that fall-off-the-bone tenderness every single time. Ready to become a rib master? Let’s get started!
Required Equipments
- Baking Sheet
- Saucepan
- Grill
- Mixing Bowl
- Measuring Spoons
- Measuring Cups
Ancho Chili BBQ Ribs: Frequently Asked Questions
Ancho Chili BBQ Ribs
These Ancho Chili BBQ Ribs are fall-off-the-bone tender, infused with smoky heat from ancho chilies, and slathered in a tangy homemade BBQ sauce. Get ready for a flavor explosion!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 195 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs. This is important! Use a butter knife to loosen the membrane, then grab it with a paper towel and pull it off. It might take a little effort, but it's worth it for the texture. Like wrestling a slippery fish, lol.
- Make the Ancho Chili Rub: In a bowl, combine ancho chili powder, smoked paprika, brown sugar, garlic powder, onion powder, cumin, salt, and black pepper. Mix well. This is your flavor base, so don't skimp!
- Rub the Ribs: Generously rub the ancho chili mixture all over the ribs, ensuring they're fully coated. Don’t be afraid to get your hands dirty. Think of it as a flavor massage for the meat.
- Wrap and Refrigerate: Wrap the ribs tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate deep into the meat. Patience, my friend, is key. I once only waited 2 hours and the ribs were still bomb.com.
- Preheat the Oven: Preheat your oven to 275°F (135°C). Low and slow is the name of the game for tender ribs.
- Bake the Ribs: Place the wrapped ribs on a baking sheet and bake for 2.5-3 hours, or until they are very tender. You should be able to easily insert a fork between the bones.
- Make the BBQ Sauce: While the ribs are baking, make the BBQ sauce. In a saucepan, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, molasses, Dijon mustard, ancho chili powder, smoked paprika, garlic powder, onion powder, and black pepper. Simmer over medium heat for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
- Prepare the Grill: Preheat your grill to medium heat. If you don’t have a grill, you can use your oven’s broiler.
- Grill the Ribs: Remove the ribs from the oven and unwrap them. Brush generously with the BBQ sauce. Place the ribs on the grill and cook for 10-15 minutes, flipping occasionally and brushing with more sauce, until they are nicely caramelized and slightly charred. Watch them closely to prevent burning!
- Rest and Serve: Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving. This allows the juices to redistribute, resulting in even more tender and flavorful ribs. Now, dig in and enjoy the fruits of your labor!
📝 Notes
- For extra smoky flavor, add a teaspoon of liquid smoke to the BBQ sauce.
- If you don't have a grill, you can broil the ribs in the oven for a similar effect. Keep a close eye on them to prevent burning.
- Adjust the amount of ancho chili powder to your desired level of spiciness.
🍎 Nutrition
Calories: 650 kcal
Protein: 50 g
Fat: 30 g
Carbohydrates: 45 g
Fiber: 5 g
Calcium: 100 mg
