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.
Recipe information
Yield
makes 4 servings
Ingredients
For the Sauce
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Spice-Rubbed Boneless Pork Ribs with Honey and Mustard
Step 4
Combine 2 minced garlic cloves with 1 teaspoon crushed dried rosemary, 1 teaspoon crumbled dried sage, 1 teaspoon crumbled dried thyme, 1 teaspoon kosher salt, and 1/2 teaspoon coarsely ground black pepper. Rub the ribs with 1 tablespoon olive oil and then with the herb mixture. Place on the prepared pan and roast as described above. While the ribs are roasting, combine 1/3 cup honey and 1/3 cup Dijon mustard with 1 tablespoon freshly squeezed lemon juice. Brush the ribs with the honey mixture during the last 5 minutes of roasting.
