Southwestern-Style Ribs
Submitted by myfon
Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.
YIELD
4 servingsPREP
20 minCOOK
3 hrsREADY
3 hrsThese ribs spend hours in the oven until the meat practically slides off the bone, glazed in a sauce that’s sweet, tangy, and loaded with garlic.
The homemade sauce brings together chili sauce, ketchup, Worcestershire, soy sauce, lemon juice, vinegar, brown sugar, honey, and six crushed cloves of garlic. It simmers on the stove until everything melds, then gets poured right over the ribs. Covered and baked low and slow, the meat turns impossibly tender. A final blast of high heat caramelizes the sauce into a sticky, lacquered glaze.
Make the sauce a day or two ahead if you want. It only gets better with time.
Kitchen Tips
- Cover the pan tightly with foil during the low-and-slow phase. The steam is what makes the meat so tender.
- Remove the foil for the last 30 minutes at high heat to caramelize the sauce and build that sticky glaze.
- Turn the ribs once during the final phase so both sides get that glossy, charred finish.
- Make the sauce ahead and refrigerate it. The flavors deepen overnight.
Ingredients
Directions
Combine all the sauce ingredients in a saucepan.
Simmer gently for 30 to 45 minutes.
The sauce can be made in advance, cooled, and refrigerated for a few days, or it can be used immediately.
Preheat the oven to 300℉ (150℃).
Place the ribs in a roasting pan and pour the sauce over them.
Make sure all sides and surfaces of the ribs are covered with sauce.
Cover the pan with aluminum foil and cook in the preheated oven for 2 hours.
Raise the heat to 450℉ (230℃).
Remove the foil and cook the ribs for 30 minutes, turning once.
Cut the rack of ribs into 2 or 3 rib sections and serve.
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