Chili Rubbed Ribs Food

CHILI-GLAZED PORK RIBS

Steps:

• Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
• Mix 1 tablespoon salt, the 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 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

CHILI RUBBED RIBS

Steps:

• Mix dry rub together by combining brown sugar, granulated garlic, smoked paprika, dry mustard, salt and chili flakes.
• Drizzle olive oil over ribs, rubbing all over.
• Sprinkle ribs with chili rub, rubbing into meat.
• Prepare grill fire to 300° with hickory or oak for wood smoke flavor.
• Place ribs over indirect heat and cook with the lid closed for 1 1/2 - 2 hours.
• Internal temperature should reach at least 165°. For the most tender ribs, cook to 185°.
• Remove from grill and allow to rest 10 minutes before slicing.

GRILLED CHILI-RUBBED RIB-EYES WITH HERB CHEESE AND ASPARAGUS BUNDLES

Steps:

• Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm.
• Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks.
• Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain.
• Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside.
• Preheat a gas grill according to manufacturer's instructions.
• Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done.
• Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired.

BIG JOHN'S CHILI-RUBBED RIBS

Steps:

• Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.

CHILI-RUBBED BABY BACK RIBS WITH ESPRESSO BARBECUE SAUCE

Steps:

• Preheat oven to 400°F Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs. Place ribs in heavy large roasting pan.
• Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes. Pour beer around ribs. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
• Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead. Cool slightly, then cover separately and refrigerate.).
• Prepare barbecue (medium heat). Brush ribs with some barbecue sauce. Grill ribs just until heated through, about 3 minutes per side. Transfer ribs to platter. Bring remaining sauce to simmer. Brush ribs with more barbecue sauce. Serve ribs, passing remaining barbecue sauce separately.

CHILI-RUBBED RIB-EYE STEAKS

Steps:

• Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
• Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.

CHILI-RUBBED RIB-EYE STEAKS WITH CILANTRO BUTTER

Steps:

• At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-X-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
• One hour before you plan to cook, make the rub. In a small bowl, mix together the chili powder, salt, granulated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides on the steaks. Refrigerate until it is time to cook.
• Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the butter. Let rest for 5 minutes before serving.

CHILI RUBBED BABY BACK RIBS W/ DARK ROAST COFFEE BARBECUE SAUCE

Steps:

• For the rub:.
• Whisk rub ingredients together in small bowl.
• Rub spice mixture all over ribs.
• Gently boil beer in medium saucepan until reduced to about 1 cup.
• Place ribs in roasting pan or thick foil for grill. Pour beer around ribs. Cover ribs with foil and set aside.
• Preheat oven to 400F or preheat gas grill to approximately 350-400°F
• Once heated, roast ribs for about 1.5 hours. If using outdoor gas grill try adding some alder or cherry wood chips (if not for anything other than a neighbor jealousy-inducing aroma).
• For the BBQ sauce:.
• Combine ingredients in medium saucepan and simmer for 10 minutes, stirring occasionally.
• Brush ribs with sauce. Grill ribs over medium heat, about 5 minutes per side. Save some sauce for slathering and dipping.
• Serve with polenta.

COFFEE CHILI RUBBED BEEF SHORT RIBS

Steps:

• Place the ribs in a large bowl and sprinkle them with the full amount of RawSpiceBar's Dark Coffee & Chiles. Massage the ribs with the rub, using your hands to ensure the ribs are completely coated. Cover and refrigerate for 6 to 24 hours.
• Preheat the oven to 350ºF (180ºC).
• Remove the ribs from the fridge. In a Dutch oven or casserole dish large enough to fit all the ribs, heat the oil over medium-high heat. Working in batches, brown the ribs on all sides, which ought to take 6 to 10 minutes. Be mindful of not smoking the kitchen up too much. Remove the ribs from the pot as they are done and place them on a plate.
• Add the garlic, onion, and jalapeños to the drippings in the pot and cook until softened, 3 to 5 minutes, turning down the heat to medium-low if necessary. Carefully pour in the espresso, tomatoes, and vinegar, season with salt and pepper, and bring to a simmer. Return the ribs to the pot, put the lid on, and slide it into the oven. Let the ribs braise until tender, 2 to 3 hours. (Begin checking the ribs at 2 hours and then check every 20 minutes or so after that.).
• Remove the pot from the oven and let it rest for 30 minutes. If desired, skim any fat from the surface of the sauce. Serve the ribs in bowls with lots of sauce and sprinkle with torn basil leaves, if desired.

MEXICAN-STYLE CHILLI RIBS

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

BONELESS COUNTRY RIBS WITH SPICY CHILI RUB (DRY)

Steps:

• Mix the dry spices together in a small bowl. This shold equal about 1/2 Cup of rub. Mix dry ingredients well. Put the pork ribs in an aluminum pan, then rub both sides of the meat with rub evenly coating. You can rub the spices in with your fingers. Be SURE to wash your hands before and after handling the meat.
• Transfer meat from pan to grill and cook 8-10 minutes on each side until thoroughly cooked. Cut into the meat to check doneness.
• **I add in a few Tablespoons of brown sugar to this mix to cut some of the heat **.
• *** Can use bone in easily as well.

PENNE WITH RAGOûT OF CHILI-RUBBED SHORT RIBS

Steps:

• Preheat oven to 275°F.
• In a heavy casserole just large enough to hold short ribs in one layer spread tomato slices evenly.
• In a small bowl stir together garlic paste, oil, chili powder, and cumin and spread evenly on short ribs. Arrange short ribs on tomatoes and roast in middle of oven, covered tightly, 3 1/2 hours, basting once or twice after 1 hour. (Meat will give off juices as it cooks.) Transfer short ribs to a cutting board. Discard bones and gristle and chop meat. Chill meat, covered.
• Force tomato mixture through a food mill fitted with fine disk into a bowl. Chill tomato sauce, covered, at least 1 hour or up to 24 hours, and skim fat.
• In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
• Transfer tomato sauce to a saucepan and stir in meat, olives, Worcestershire sauce, and salt and pepper to taste. Bring sauce to a simmer and keep warm.
• While sauce is heating, add pasta to boiling water and boil until al dente. Drain pasta in a colander and transfer to a large bowl. Pour sauce over pasta and stir together. Add parsley and Parmesan and toss to combine.