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    Chili-Glazed Pork Ribs

    Source of Recipe


    List of Ingredients

    2 racks pork spare ribs, (about 6 pounds)
    Kosher salt
    3 T. packed light brown sugar
    2 cloves garlic, minced
    2 t. fresh thyme
    3 T. chili powder
    Black pepper
    1/4 t. cayenne pepper
    3 c. apple cider
    3 T. ketchup
    2 T. dijon style mustard
    2 t. Worcestershire sauce


    Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane. Mix 1 tablespoon salt, 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 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. Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from grill and cut into pieces.




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