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Chili

January 25, 2011 by USA Post 

Chili, (CP) – Nothing says that playing time, like eating meat without bones. Although the ribs take a long time to cook, over the kitchen is unattended.

In this recipe, the ribs are rubbed with a blend of dry seasonings, and then roasted slowly until tender. They are finished with an easy glaze, then roasted until sticky, gooey, sweet and spicy-hot.

When deciding how to cook, plan 500 to 750 g (1-1 1 / 2 lb) per person. If you wish, you can rub the ribs with the dry friction in advance, then refrigerate until ready to cook.

Apricot chili ribs

Start to finish: 2 to 2 1 / 2 hours (30 minutes active)

Rub

30 ml (2 tbsp) garlic powder

10 ml (2 tsp) dried thyme

30 ml (2 tbsp) paprika

30 ml (2 tbsp) sugar

20 ml (4 tsp) salt

5 ml (1 tsp) cayenne pepper

10 ml (2 tsp) ground black pepper

30 ml (2 tbsp) dry mustard

Ribs

3175 kg (7 lb) baby back ribs

50 ml (1 / 4 cup) vegetable oil

Chandelier

375 ml (1 1 / 2 cups) apricot jam

20 ml (4 tsp) red pepper flakes

10 ml (2 tsp) salt

30 ml (2 tbsp) Dijon mustard

125 ml (1 / 2 cup) apple cider vinegar

Preheat oven to 160 C (325 F). Line 2 baking sheets with foil and set a rack on top of each.

Rub: In small bowl, combine garlic powder, thyme, paprika, sugar, salt, cayenne pepper, black pepper and mustard. Set aside.

If the ribs yet the membrane on the back, remove it. Cut each rack into 3 pieces. Lightly rub ribs first with vegetable oil, and then wipe off. Place ribs on supports over baking sheets. Bake for 2-2 1 / 2 hours or until tender and meat begins to pull the bone ends.

Meanwhile, make glaze. In a blender, combine jam, chili flakes, salt, Dijon and vinegar. Puree until smooth.

When the ribs are done, remove from oven. Increase oven temperature to 190 ° C (375 F). Enamel paint on the surface of the ribs. Return ribs to oven and bake until the ribs are sticky and begins to caramelize, about 30 minutes. Cut into individual ribs and serve.

Makes 6 servings.

Nutritional information per serving (values are rounded to the nearest whole number): 716 calories, 402 calories from fat (56 percent of total calories), 45 g fat (14 g saturated fat, 0 g trans fats) 122 mg cholesterol, 56 g carbohydrate, 25 g protein, 0 g fiber, 1869 mg sodium.

Copyright © 2011 The Canadian Press. All rights reserved.

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