Chili Ribs

Oh my! These are so unbelievably good, if I may say so myself! Wowee!

1/2 – 2/3 cups chili powder
1/2 cup orange juice
1/4 cup olive oil
2 Tbsp. lemon juice
4 cloves minced garlic
4 tsp. ground cumin
1 Tbsp. honey
6 oz. can tomato paste
2 tsp. oregano
1 tsp. kosher salt
1 tsp. ground black pepper (or cayenne pepper if you want them spicy hot)
6 pounds pork spareribs

Stir all ingredients up to the ribs in a bowl. On 2 large foil-lined sheet trays lay out the ribs and with a small sharp knife cut “X’s” over both sides; brush the mixture over both sides and with your hands, rub the mixture well, all over and into these “X’s” as best you can.

Now place the ribs meat side down on these trays and cover with foil tightly. Place in the fridge for no less than 24 hours – these need a nice long rest for the ultimate flavor.

Preheat your oven to 350 degrees and adjust oven racks so the two trays can cook in there at one time. Loosely cover the trays, place both in the oven for 45 minutes, switch trays around in oven and cook for another 35-45 minutes or until done – whereas the meat will almost be falling off the bone.

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