{"id":2080,"date":"2022-11-04T15:53:48","date_gmt":"2022-11-04T15:53:48","guid":{"rendered":"https:\/\/dawnsrecipes.com\/?p=2080"},"modified":"2022-11-04T15:54:36","modified_gmt":"2022-11-04T15:54:36","slug":"ancho-chile-glazed-ribs-recipe","status":"publish","type":"post","link":"https:\/\/dawnsrecipes.com\/beef-recipes\/ancho-chile-glazed-ribs-recipe\/","title":{"rendered":"Recipe for Ancho Chile Glazed Ribs by Dawn&#8217;s Recipes"},"content":{"rendered":"<p>We&#8217;ve outlined all the ingredients and directions for you to make the perfect Ancho Chile Glazed Ribs. The Ancho Chile Glazed Ribs recipe should make enough food for 4 servings. <\/p>\n<p>You can add your own personal twist to this Ancho Chile Glazed Ribs recipe, depending on your culture or family tradition. Don&#8217;t be scared to add other ingredients once you&#8217;ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Ancho Chile Glazed Ribs recipe.<\/p>\n<h2>Ingredients for Ancho Chile Glazed Ribs<\/h2>\n<ul>\n<li>2 whole &#8220;St. Louis&#8221; pork rib steaks<\/li>\n<li>1\/2 cup oil<\/li>\n<li>1 cup Chef Paul Meat Magic seasoning or substitute<\/li>\n<li>1 1\/2 gallons chicken stock<\/li>\n<li>1 cup Worcestershire sauce<\/li>\n<li>1\/2 cup whole garlic cloves peeled<\/li>\n<li>1 cup ancho chile (seeded, deveined, and toasted)<\/li>\n<li>1\/4 cup molasses or honey<\/li>\n<li>2 tablespoons of each spice (toasted fennel seed, toasted cumin seed, star anise, and black pepper)<\/li>\n<li>1 onion roughly chopped<\/li>\n<li>2 tablespoons chopped garlic<\/li>\n<li>1 red bell pepper roughly chopped<\/li>\n<li>1 green bell pepper roughly chopped<\/li>\n<li>1 cup red wine vinegar<\/li>\n<li>Ancho Chiles to taste<\/li>\n<li>1\/2 cup diced pineapple<\/li>\n<li>1 cup braising liquid, recipe above, strained<\/li>\n<\/ul>\n<h2>Directions for Ancho Chile Glazed Ribs<\/h2>\n<ol>\n<li>Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour.<\/li>\n<li>For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just\u00a0a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve.<\/li>\n<\/ol>\n<h2>Cookware for your recipe<\/h2>\n<p>You will find below are cookware items that could be needed for this Ancho Chile Glazed Ribs recipe or similar recipes. Feel free to skip to the next item if it doesn&#8217;t apply.<\/p>\n<ul>\n<li>Cooking pots<\/li>\n<li>Frying pan<\/li>\n<li>Steamers<\/li>\n<li>Colander<\/li>\n<li>Skillet<\/li>\n<li>Knives<\/li>\n<li>Cutting board<\/li>\n<li>Grater<\/li>\n<li>Saucepan<\/li>\n<li>Stockpot<\/li>\n<li>Spatula<\/li>\n<li>Tongs<\/li>\n<li>Measuring cups<\/li>\n<li>Wooden Spoon<\/li>\n<\/ul>\n<h2>Categories in this Recipe<\/h2>\n<ul> <\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We&#8217;ve outlined all the ingredients and directions for you to make the perfect Ancho Chile Glazed Ribs. The Ancho Chile Glazed Ribs recipe should make enough food for 4 servings. You can add your own personal twist to this Ancho Chile Glazed Ribs recipe, depending on your culture or family tradition. Don&#8217;t be scared to [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[16],"tags":[],"ppma_author":[12],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/dawnsrecipes.com\/wp-content\/uploads\/2022\/10\/image-5443.webp?fit=1024%2C1024&ssl=1","authors":[{"term_id":12,"user_id":2,"is_guest":0,"slug":"chefdawn","display_name":"Chef Dawn","avatar_url":null,"user_url":"","last_name":"Dawn","first_name":"Chef","description":"Chef Dawn lives and breathes food, always seeking new ingredients to whip up super simple recipes that are big on bold flavor. Being half French, she tends to treat food as a source of pleasure rather than just fuel for our bodies. 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