No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (473g) Recipe makes 4 servings The following items or measurements are not included below: 2 tablespoons celery salt
Calories 1341
Calories from Fat 989		(73%)
Amount Per Serving		%DV
	Total Fat 110.0g	169%
	Saturated Fat 40.1g	200%
	Monounsaturated Fat 49.1g
	Polyunsaturated Fat 10.1g
	Trans Fat 0.0g
Cholesterol 367mg		122%
Sodium 496mg		20%
Potassium 1423mg		40%
Total Carbohydrate 11.4g		3%
	Dietary Fiber 6.3g	25%
	Sugars 1.1g
Protein 75.6g		151%
detailed view... how is this calculated?

people who like this recipe also like:

Bourbon Chicken

By: LinMarie

Oven-Fried Chicken Chimichangas

By: Miss Annie

Beef Patties in Onion Gravy

By: papergoddess

Means' Classic Pie Crust

By: kiwidutch

Kittencal's Parmesan Garlic Bread or Garlic Toast

By: KITTENCAL

BBQ Pork Ribs

Recipe #28316 | 4¼ hours | 10 min prep | add private note

⁽⁴⁴⁾ RATE IT NOW Print Recipe

By: carolinafan
May 13, 2002

These ribs are falling apart tender and full of flavor. (A recipe adopted from the kitchen of Mean Chef.)

SERVES 4 (change servings and units)

Ingredients

1/2 cup new mexico chile powder (not chili powder)
2 tablespoons black pepper
2 tablespoons celery salt
1 tablespoon cumin
1 teaspoon allspice
1 teaspoon coriander powder
4 lbs pork baby back ribs or pork spareribs

Directions

1
Mix rub ingredients together and apply rub to ribs. Refrigerate in a plastic bag for at least 4 hours or overnight.
2
Cook ribs in 200 degree oven wrapped in 2 layers of foil for 3 to 4 hrs or until tender (can be done a day ahead to this point).
3
Grill about 5 to 7 minutes per side.

Questions about this recipe?

Featured Reviews for This Recipe

From: Newbie Old Guy

On May 12, 2009

Made this per the recipe w/ancho chili pwdr. I enjoyed it greatly but Mama thought it was a little "warm" for her. Baked for 4 hrs but next time will bake them longer and served w/ BBQ sauce on the side.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Da Huz

On Feb 4, 2009

We baked our spareribs 4 hours and grilled them 10 minutes on a side and they were still not cooked all the way through. We ended up putting them back in at 300 for another half hour. Very tender, though, which is rare for ribs.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Mille® ™

On Oct 24, 2002

Another first-class recipe from this chef. I am unable to buy New Mexico chili powder in this area and so, after a helpful discussion on the bulletin boards, I used Ancho chili powder at the author’s suggestion. The only other substitution that I made (forced by medical necessity) was to use celery seeds instead of celery salt. Prior to rubbing the ribs, I took the advice of a friend (who is a chef at a local pit beef restaurant) and removed the thin white membrane from the back of the ribs in order to allow the flavours of the spice mix to permeate the meat more thoroughly. At 3½ hours, the ribs were done to perfection – beautifully tender with a pleasant slightly crispy exterior. I ate mine just as they were, and another diner requested that hers be grilled with a very thin baste of sweet barbecue sauce to temper the spice slightly.

20 people found this review helpful

Was this review helpful to you? YES | NO

From: PanNan

On Jan 26, 2003

Ribs have always been a challenge for me. I was never able to make them as tender and tasty as those in the restaurant. Well, that has changed with this recipe. We loved the spicy rub, and they were fall off the bone tender. I did brush a small amount of BBQ sauce on the meaty side during the second half of the grill time. Absolutely delicious. Will make these again! Thanks, Mean Chef.

6 people found this review helpful

Was this review helpful to you? YES | NO

Read all 46 reviews