Most Dads don't like to make a fuss, but Father's Day falls on Sunday, June 18th so why not surprise him with succulent ribs or a juicy tomahawk served up with an icy cold beer?
Following is one of our favorite recipes for chili glazed pork ribs, adapted from Food Network Kitchen.
Chili-Glazed Pork Ribs (6 servings)
Basting these ribs with homemade chili-spiked sauce every 10 minutes for the last 40 minutes of cooking creates a spicy glaze.
- 2 South Avenue Butcher racks pork spareribs (aprrox.6 pounds)
- 4 tablespoons packed light brown sugar
- 2 cloves garlic, minced
- 2 teaspoons fresh thyme
- 3 tablespoons ancho chili powder
- Freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 3 cups apple cider
- 3 tablespoons tomato ketchup
- 2 tablespoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Kosher salt
- Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
- Mix 1 tablespoon salt, 3 tablespoons brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
- Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
- Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 1 hour and the meat is backing up from the bones. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.)
- Baste and put the ribs in foil (add final tablespoon brown sugar) and cook them for a futher hour keeping them on the cool side of the grill. Unwrap them from the foil, baste, and cook for a final 20 minutes.