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Name: Chili-Baked Ribs
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Instant coffee powder; 1 c Ketchup; 1 c Onion minced; 2/3 c golden brown sugar Packed; 1/4 c Unsulfured; (light) molasses; 1 ts Ground cumin; 4 ts olive oil; 1 1/2 c Water; 2 ts Prepared mustard; 2/3 c Cider vinegar; 2 tb Worcestershire Sauce; 1/4 ts Ground cinnamon; 2 ts Chili powder; 1/4 ts Cayenne pepper

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INGREDIENTS

2 tb Instant coffee powder
1 c Ketchup
1 c Onion ; minced
2/3 c golden brown sugar ; Packed
1/4 c Unsulfured; (light) molasses
1 ts Ground cumin
4 ts olive oil
1 1/2 c Water
2 ts Prepared mustard
2/3 c Cider vinegar
2 tb Worcestershire Sauce
1/4 ts Ground cinnamon
2 ts Chili powder
1/4 ts Cayenne pepper

Servings

INSTRUCTIONS

MMMMM----------------------------RIBS--------------------------------- 6 Baby back pork rib racks; -(about 9 pounds ; total weight) 1/2 c Cider vinegar 4 ts Liquid smoke flavoring 6 tb Chili powder 3 tb Ground cumin 1 1/2 tb Onion powder 1/4 ts Cayenne pepper For Sauce: Heat oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.) For Ribs: Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours. Preheat oven to 350F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 1 3/4 hours, covering loosely with foil if browning too quickly. Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes. Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce. Serves 8. Bon Appetit June 1995 Per serving: 840 Calories (kcal); 33g Total Fat; (30% calories from fat); 19g Protein; 151g Carbohydrate; trace Cholesterol; 3900mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 6 Fat; 6 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Chili-Baked Ribs

2 tb Instant coffee powder
1 c Ketchup
1 c Onion minced
2/3 c golden brown sugar Packed
1/4 c Unsulfured; (light) molasses
1 ts Ground cumin
4 ts olive oil
1 1/2 c Water
2 ts Prepared mustard
2/3 c Cider vinegar
2 tb Worcestershire Sauce
1/4 ts Ground cinnamon
2 ts Chili powder
1/4 ts Cayenne pepper

MMMMM----------------------------RIBS---------------------------------      6    Baby back pork rib racks;           -(about 9 pounds           ; total weight)    1/2 c  Cider vinegar      4 ts Liquid smoke flavoring      6 tb Chili powder      3 tb Ground cumin  1 1/2 tb Onion powder    1/4 ts Cayenne pepper   For Sauce:    Heat oil in heavy large saucepan over medium heat. Add onion and saute  until translucent, about 5 minutes. Whisk in remaining ingredients.  Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring  occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover  and refrigerate.)    For Ribs:    Score white membrane on underside of ribs. Place ribs in large  roasting pan. Mix vinegar and liquid smoke in small bowl; brush over  both sides of ribs. Refrigerate 2 hours.    Preheat oven to 350F. Mix chili powder, cumin, sugar, onion powder and  cayenne. Rub over both sides of ribs. Season with salt and pepper.  Arrange ribs, meat side up, in single layer on 2 large baking sheets.  Roast 1 3/4 hours, covering loosely with foil if browning too quickly.    Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce.  Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup  sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with  foil; let stand 15 minutes.    Cut ribs between bones into 3- to 4- rib sections. Serve with  remaining sauce.    Serves 8.    Bon Appetit June 1995        Per serving: 840 Calories (kcal); 33g Total Fat; (30% calories from  fat); 19g Protein; 151g Carbohydrate; trace Cholesterol; 3900mg  Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 1/2  Vegetable; 0 Fruit; 6 Fat; 6 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1094g)
Recipe Makes: 1

Calories: 1360
Calories from Fat: 148 (11%)

Amt Per Serving		% DV

	Total Fat 16.5g	22 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 3614.8mg		125 %
Potassium 3185mg		84 %
Total Carbohydrate 309.1g		91 %
	Dietary Fiber 9.7g	39 %
	Sugars, other 299.4g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1360

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