will be the perfect finger food for your next barbecue or warm
weather party. Ribs are rubbed with a hot spice mixture, and
left in the refrigerator for one or two days. The ribs will take
three hours to cook before serving.
4 racks (10 pounds) baby-back pork ribs
tablespoons chili powder
tablespoon mustard powder
tablespoon garlic salt
teaspoons ground cayenne
1 tablespoon olive oil
chopped yellow onion
garlic cloves, crushed in a garlic press
dark brown sugar
1 ½ cups
tablespoons Dijon-style prepared mustard
cup Worcestershire sauce
dried red chile (chile de árbol), optional
(6-ounce) can tomato paste
1. In a small bowl,
mix the chili powder, mustard, garlic salt
cayenne. Set out a large chopping board and an extra
bowl. Cut the ribs into riblets and place them in the
Sprinkle evenly with spices. Rub the spices over the
and then refrigerate in two resealable plastic bags
or up to two days.
2. Arrange the
riblets in two 13 x 9 x 2-inch glass baking
Cover with foil. Bake in a preheated 325°
oven for 2
Start step three after baking the ribs for one hour.
3. During the
second hour of baking, heat the oil in a 5-quart
pan and fry the onions until translucent. Add the garlic,
sugar, water, ketchup, mustard, Worcestershire sauce and chile.
Cover with a splatter guard; simmer on
heat for 1 hour. Remove from heat. Drain fat from ribs.
4. Stir the tomato
paste into the barbecue sauce. Brush over the
bake an additional hour or bake for 45 minutes and grill
hot coals 15 minutes outdoors.
5. Serve on a large
Variation: Use the same recipe for 2 racks of beef ribs. You
need to cut off all the visible fat after baking for 2 hours.
Cover with sauce and continue to bake with the barbecue
until the sauce is sticky.
Sprinkle with sesame seeds for visual appeal.
Makes 1 party plate