Tender Foil-baked Pork Ribs with Ancho Chili Citrus Glaze
Baking ribs sealed in foil steams them in their natural juices and makes them very tender. The ribs are then cut into smaller pieces, set on a baking sheet, brushed with a chili/citrus glaze and baked a while longer, until very flavourful.
Recipe - Quality Foods
Tender Foil-baked Pork Ribs with Ancho Chili Citrus Glaze
Prep Time25 Minutes
Servings4
Cook Time115 Minutes
Ingredients
3 1/2 to 4 lbs. (about 1.5 kg. to 1.8 kg) pork side ribs
vegetable oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp ground cumin
salt and freshly ground black pepper, to taste
1 1/4 cups barbecue sauce (see Note)
1 1/2 tsp ancho chili powder pepper (see Note)
1/4 cup honey
3 Tbsp lime juice
3 Tbsp orange juice
Directions
- Preheat oven to 325 F. Tear 3, 18-inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6-inch long slabs.
- Lightly oil the centre of each piece of foil on which you will set the ribs. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Combine paprika, chili powder and cumin in a small bowl. Sprinkle mixture on the ribs. Now season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the three foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.
- While ribs bake, make glaze by combining barbecue sauce, chili powder, honey and juices in a small pot. Set over medium-high heat, bring to a simmer, and simmer 2 minutes. Remove glaze from the heat and set aside until needed.
- When ribs have done baking, remove from the oven, remove from the foil and set on a cutting board. Line the baking sheet you baked them on with parchment paper. Careful cut each slab of ribs, widthwise, into 2 or 3 pieces. Set those pieces of ribs on the baking sheet. Generously brush the top of the ribs with the glaze. Set ribs back in the oven and bake 15 minutes, or until richly flavoured with the glaze. If you did not brush the ribs with all of the glaze, serve the rest in a bowl alongside them at the table.
Note: Bull’s-Eye brand “Bold Original” barbecue sauce was used when testing this recipe. Ancho chili powder is sold in our bottled spice/herb aisle. It’s made from dried poblano peppers, which have a rich, earthy flavour with medium heat.
25 minutes
Prep Time
115 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Quality Foods - Pork Side Ribs, 1 Pound
$7.98/lb$1.76/100g
Crisco - Vegetable Oil, 1.18 Litre
$10.69 was $10.99$0.91/100ml
Mccormick - Smoked Paprika, 40 Gram
$5.89 was $6.19$14.73/100g
Mccormick - Oregano Leaves, 11 Gram
$5.89 was $6.99$53.55/100g
Western Family - Cumin - Ground, 97 Gram
$5.49$5.66/100g
Mccormick - Ground Black Pepper, 37 Gram
$5.89 was $6.19$15.92/100g
Jack Daniels - Honey Barbecue Sauce, 473 Millilitre
$8.49$1.79/100ml
Western Family - Chili Powder, 155 Gram
$5.99$3.86/100g
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
ReaLime - Lime Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Simply - Orange Juice, Pulp Free, 1.54 Litre
$4.99 Each When You Buy 2 or More
$4.99 was $5.69$0.32/100ml
Directions
- Preheat oven to 325 F. Tear 3, 18-inch long pieces of aluminum foil and set on a work surface. Cut ribs, widthwise, into 6, about 6-inch long slabs.
- Lightly oil the centre of each piece of foil on which you will set the ribs. Now set 2 slabs of ribs, meaty-side-up, in a row down the centre of each piece of foil. Combine paprika, chili powder and cumin in a small bowl. Sprinkle mixture on the ribs. Now season ribs with salt and pepper. Fold and seal the ribs in the foil. Set the three foil packages of ribs in a single layer on a large baking sheet. Bake ribs 1 hour 40 minutes, or until very tender.
- While ribs bake, make glaze by combining barbecue sauce, chili powder, honey and juices in a small pot. Set over medium-high heat, bring to a simmer, and simmer 2 minutes. Remove glaze from the heat and set aside until needed.
- When ribs have done baking, remove from the oven, remove from the foil and set on a cutting board. Line the baking sheet you baked them on with parchment paper. Careful cut each slab of ribs, widthwise, into 2 or 3 pieces. Set those pieces of ribs on the baking sheet. Generously brush the top of the ribs with the glaze. Set ribs back in the oven and bake 15 minutes, or until richly flavoured with the glaze. If you did not brush the ribs with all of the glaze, serve the rest in a bowl alongside them at the table.
Note: Bull’s-Eye brand “Bold Original” barbecue sauce was used when testing this recipe. Ancho chili powder is sold in our bottled spice/herb aisle. It’s made from dried poblano peppers, which have a rich, earthy flavour with medium heat.