Chili-Spiced Boneless Pork Ribs
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.
Total Timeunder 1 hour
OccasionBuffet, Family Get-together, game day
Recipe Coursemain course
Dietary Considerationmain course
Five Ingredients or LessYes
Taste and Texturemeaty, savory, spiced
- 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
- 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
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.
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.
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