Posts Tagged ‘chili’

Chili-Baked Ribs

January 3, 2012

For years, my husband has continuously asked me to make “saucy ribs.” But for some reason, every recipe I have tried, although good, never really gave me that sweet, spicy, sticky, lick-your-fingers ribs. Until last night.

Thanks to my parents, a bottle of liquid smoke was in my stocking this year (which is apparently available in many specialty food stores or online and can be used in many dishes!). I had heard of the ingredient and was curious about the depth of flavor it would add to items made in the kitchen vs. the grill. So when I found a saucy rib recipe that required liquid smoke, I knew I had to try it.

You need a weekend day for this one, but it is WELL worth it. I will never make another rib recipe again. The sauce is AMAZING and has such complex flavors – layering the liquid smoke, molasses, coffee and cinnamon. Then, it combines that sauciness with a great dry rub along with slow roasting the ribs until they fall off the bone.

The recipe is from Bon Appetit, but I made a few changes based on user reviews. I changed the recipe for a slower roast, and reduced the sugar for the right balance of sweet and spicy/smoky.

As someone who has tried many rib recipes, take my word that this one will be your favorite. And, if you have any doubts, just ask my rib-requesting husband!

CHILI-BAKED RIBS
Serves 8

Sauce (might want to make extra!)
4 teaspoons olive oil
1 cup minced onion
1 1/2 cups water
1 cup ketchup
2/3 cup packed golden brown sugar
2/3 cup cider vinegar
1/4 cup unsulfured (light) molasses (although I used dark and it tasted great!)
2 tablespoons Worcestershire sauce
2 tablespoons instant coffee powder
2 teaspoons prepared mustard
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

Ribs
6 baby back pork rib racks (about 9 pounds total weight)
1/2 cup cider vinegar
4 teaspoons liquid smoke flavoring
6 tablespoons chili powder
3 tablespoons ground cumin
1 1/2 tablespoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons brown sugar

For Sauce:
Heat oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)

For Ribs:
Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.

Preheat oven to 300°F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 3 hours, covering loosely with foil if browning too quickly.

Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.

Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.

Turkey Chili

January 31, 2010

There is always that recipe that you are known for – the one your friends always ask you to bring over without fail. For my husband, it is his turkey chili – our game time favorite.

I must preface this by saying we love sports in our household. I wouldn’t consider myself a tom boy, but growing up, my father and I always watched football and basketball. And now, with the dawn of fantasty football, I cannot get enough (combining my competitive nature and love of football is a dangerous combination!). My husband, like most husbands, loves any and all sports. But, he has a special love for those associated with his hometown of Cleveland.

So, when the Browns are playing, you better believe we will be going to a get together – and you better believe my husband will be bringing his chili, the perfect football food.

My husband won’t let me blog this one without giving credit to the true recipe originator – his friend Greg Fisher.

Enjoy, and go Browns!

TURKEY CHILI
Serves 4

1 lb ground turkey
1 onion
2 cloves of garlic, crushed
1 teaspoon chili powder
1 teaspoon salt
2 teaspoons hot sauce
1 can whole or diced tomatoes
1 can red kidney beans
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon cocoa

Heat up ground turkey with onion and garlic, brown meat. Drain fat. Put in bigger pot and stir in remaining ingredients, simmer for an hour or more.


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