← Back to Search Results
roasting American
Chili-Spiced Boneless Pork Ribs

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Today’s low-fat pork is easily overcooked, making it tough and dry. In the past, pork shoulder ribs were thought to require hours of cooking. Not true. Just try this method. While the ribs cook in a hot oven, combine the sauce ingredients and brush the meat generously with it during the final few minutes of cooking.

Yield:  4 servings

Ingredients

  • 2 pounds thick-cut boneless pork loin ribs (8 pieces)
  • 1 tablespoon chili powder or coarsely ground black pepper
  • 1 teaspoon kosher salt
  • All-purpose flour

For the sauce:

  • 4 tablespoons (½ stick) butter
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup chili powder
  • 2 tablespoons dry mustard
  • 1 tablespoon sugar
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

Directions

1. Position the oven racks so that the top rack is about 8 inches from the top of the oven. Preheat the oven to convection roast at 400°F. Assemble the broiler pan and rack that comes with your oven and lightly grease the rack. Or, cover a shallow baking pan or broiler pan with foil and coat with nonstick spray.

2. Sprinkle the ribs with the chili powder and salt, then dust lightly with the flour. Arrange the rib pieces 2 inches apart on the prepared pan and convection roast on the top rack for 20 minutes.

3. To make the sauce, combine all the ingredients with 1 cup water in a medium saucepan, mix well, and bring to a boil. Reduce the heat and simmer for 10 minutes. Brush the sauce on the ribs and roast for 10 to 15 more minutes. Remove from the oven and serve with additional sauce.


© 2005 Beatrice Ojakangas
 

Nutritional Information

Nutrients per serving (% daily value)

510kcal (26%)
99mg (10%)
13mg (22%)
254mcg RAE (8%)
1118mg
91mg
56g
5g
4g
14g
166mg (55%)
1097mg (46%)
12g (58%)
26g (40%)
4mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
american-masala American Masala
by Suvir Saran
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
food-to-live-by Food to Live By
by Myra Goodman
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
big-fat-cookies Big Fat Cookies
by Elinor Klivans
lucid-food Lucid Food
by Louisa Shafia
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
raos-cookbook Rao's Cookbook
by Frank Pellegrino
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
good-to-the-grain Good to the Grain
by Kim Boyce
baked-explorations Baked Explorations
by Matt Lewis
desserts-4-today Desserts 4 Today
by Abby Dodge
living-raw-food Living Raw Food
by Sarma Melngailis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?