Chili Glazed Ribs and Tangy Coleslaw

Yesterday, I got the bright idea to grill. I didn't check the weather report first--heck, it's been raining here for days, and it looked like rain, which isn't really a big deal for grilling.


Until the rain turns into torrential downpours and lightning when you're supposed to be basting baby back ribs for the last thirty minutes of cooking time ;-) I was going out there with an umbrella balanced on one shoulder, the basting liquid and brush in my hands, trying to stay dry and still get the ribs done. Then DH saw me and being a smarter person than me, LOL, dragged the grill to sit in front of the patio doors and under the overhang.


Uh, duh. ;-)


The ribs were fabulous. A little crispy but I wasn't as vigilant as I could have been, what with the rain and lightning and all ;-). I served them with a Tangy Mustard Coleslaw and baked potatoes. I'd like to try these ribs again, on a better weather day. :-)


I also didn't read the directions before I got this bright idea, so I did not let the ribs set in the fridge for the hours recommended. Next time, I'll do that. So do these either the night before or the morning before you grill them. They also take a LONG time to cook (they're slow cooked) so start them about 3 hours before you're planning to eat.


Chili Glazed Ribs (from the Food Network Magazine, May 2010 issue)


2 racks pork spareribs (about six pounds)
Kosher salt
3 tablespoons packed light brown sugar
2 cloves garlic, minced
2 teaspoons fresh thyme, minced
3 tablespoons ancho chili powder (which I didn't have, so I used regular chili powder)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
3 cups apple cider
3 tablespoons ketchup
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce


Prepare ribs ahead: Make shallow cuts between ribs on bone side with a sharp knife, piercing just the membrane. Mix 1 tablespoon kosher salt, the brown sugar, garlic, thyme, chili powder, black pepper and cayenne pepper in a bowl. Rub the spice mixture over the ribs, then place them on a rack in a roasting pan, loosely covered. Refrigerate four hours or overnight.


Prepare the grill: Set it on low, then set the ribs bone-side down on the grill. Close the lid and cook until tender, about 2 1/2 hours.


Meanwhile, prepare the glaze: mix the cider, ketchup, mustard and Worcestshire in a saucepan. Heat over medium at a simmer until reduced to two cups (I reduced it to about 1 1/2 cups because it seemed too thin at 2 cups. I still had WAY more than I needed).


After ribs have cooked for the 2 1/2 hours, start basting them with the glaze every 10 minutes, for another 40 minutes. Remove from the grill, let sit for a few minutes, then cut into pieces.


Tangy Mustard Coleslaw


I'm not a big fan of regular coleslaw, BTW. And I really despise coleslaw with pineapple in it. But I like this--it's low calorie and has a bit of a bite to it. The one kid who would try it (kids, argh!) liked it.


1 bag shredded coleslaw mix
1 small red onion, minced
1/4 cup white wine vinegar
2 tablespoons sugar
2 tablespoons whole grain mustard
2 tablespoons reduced-fat mayonnaise (as I've said before, DH is a Miracle Whip only guy so I used Miracle Whip)
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground red pepper


Mix the coleslaw mix and onion in a large bowl. In a small bowl, whisk together all dressing ingredients, then toss with the coleslaw. Let sit in the fridge for 30 minutes, and stir before serving.


Happy grilling! More recipes to come this week, including Tandoori Chicken!

Shirley