Costillas de Tejas
Serves: 4-6
Ingredients
Barbecue Sauce
- 2 Tbsp. vegetable oil
- 1 small sweet onion, coarsely chopped
- 3 small cloves garlic, coarsely chopped
- 1 cup ketchup
- ⅓ cup cold water
- 1 heaping Tbsp. Dijon mustard
- 1 Tbsp. red wine vinegar (or sherry vinegar)
- 1 Tbsp. Worcestershire sauce
- 1 chipotle pepper in adobo, canned, chopped
- 2 Tbsp. ancho chili powder
- 1 Tbsp. sweet Spanish paprika
- 2 Tbsp. dark brown sugar, packed
- 1 Tbsp. honey
- 1 Tbsp. molasses
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Spice Rub and Ribs
- ¼ cup packed dark brown sugar
- 1 Tbsp. smoked or sweet paprika
- 4½ tsp. ancho chili powder
- 1½ tsp. onion powder
- 1½ tsp. kosher salt
- 1 pinch cayenne or chipotle powder
- Freshly ground black pepper, to taste
- 4 lbs. Baby Back Ribs
- 2 tsp. cider vinegar, optional
Details
Product:
RibsMeal Course:
Dinner, LunchDish Type:
EntréePreparation
- To prepare Barbecue Sauce: Heat oil in saucepan over medium-high heat until simmering. Cook onions until softened, 3 to 4 minutes; add garlic and cook for 1 minute. Add ketchup and water and bring to boil, stirring frequently. Reduce heat to medium-low; simmer for 5 minutes.
- Add mustard, vinegar, Worcestershire sauce, chipotle chiles, ancho chili powder, paprika, brown sugar, honey and molasses and bring to simmer.
- Cook, stirring occasionally, until thickened, about 10 minutes. Let cool for at least 10 minutes.
- Place barbecue sauce into food processor or blender and puree until smooth or desired consistency.
- Cool to room temperature before use; season with salt and pepper. If desired, leave undisturbed overnight to develop flavor.
- Preheat oven to 200°F.
- To prepare Spice Rub: In medium bowl, mix first 7 ingredients until well combined.
- Place ribs on sheet of aluminum foil long enough to wrap completely. Sprinkle spice rub over top of ribs (meaty-side up) and massage; flip and repeat on other side. Wrap ribs tightly with meaty side down in foil and transfer to baking sheet with cooling rack inserted.
- Bake for 4 hours, reduce oven temperature to 175°F and bake for another 2 hours, until ribs are tender, almost falling off bone.
- Remove ribs from foil, place on large cutting board and cut so that each has a bone and a thick portion of meat. Serve hot with Barbecue Sauce.
Optional: Pour drippings from foil into small saucepan; bring to boil and reduce to a thick syrup; stir in vinegar. Use as desired.
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