Spare Ribs with Ancho Chile BBQ Sauce

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pork
6:20 - Prep 0:20 / Cook 6:00
Beginner

If you like your ribs with just a simmering taste of heat, you will love these Spare Ribs with Ancho Chili BBQ Sauce. St. Louis cut pork spare ribs get a sweet, savory smoked paprika rub and a good long smoke over hickory wood until they’re meltingly tender for that unmistakable wood-fired flavor. Then, they’re brushed with ancho chili BBQ sauce to make them sweet and spicy.

We made this recipe on the Rider DLX Pellet Grill using our Rib Flex Rack, but you can make it on your pellet grill or smoker.

4 Servings

Ingredients

Ribs
  • 2 slabs spare ribs, St. Louis cut
  • 1 cup apple cider vinegar
  • > hickory wood pellets
Dry Rub
  • 1/4 cup dark brown sugar
  • 1/4 cup smoked paprika
  • 1/4 cup kosher salt
  • 2 tablespoons garlic powder
  • 1 1 tablespoon black pepper
  • 1 tablespoon onion powder
Ancho Chili BBQ Sauce
  • 3 ancho chili peppers
  • 1/2 medium onion
  • 2 garlic cloves, crushed
  • 1 cup dark brown sugar
  • 3 tablespoons butter
  • 2/3 cup tomato sauce
  • 2 tablespoons honey
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper
  • 2/3 cup apple cider vinegar
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Preparation

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1. Insert a butter knife between the membrane and one of the rib bones. Grab the membrane with a paper towel and pull to remove it completely.
2. In a medium-size bowl, combine brown sugar, paprika, salt, garlic powder, pepper and onion powder, mixing with your fingers to break up any lumps. Season ribs on both sides with the dry rub.
3. Fill the hopper with wood pellets, preheat your pellet grill to 225°F in SMOKE mode and install the Rib Flex Rack.
4. Place ribs in the rack. Close the lid and cook for 4 1/2 hours. Spritz with apple cider vinegar every hour to keep the ribs moist.
5. Meanwhile, bring 2 cups of water to a boil in a medium-sized saucepan. Add ancho chili peppers and boil until the peppers are soft, about 20 minutes. Remove peppers and set the liquid aside.
6. Remove the stems and place peppers in a blender. Add onion, garlic and 1/2 cup of the boiling liquid. Pulse multiple times until smooth. Set aside.
7. In a medium-size skillet, combine brown sugar, butter, tomato sauce, honey, salt, pepper, apple cider vinegar and ancho chili mixture. Simmer for 10 minutes. Set aside.
8. Once the ribs have cooked for 4 1/2 hours, brush with the ancho chili BBQ sauce on both sides. Continue cooking until the internal temperature reaches between 200°F and 205°F, about 1 to 1 1/2 hours.
9. Remove ribs from grill and let rest at room temperature for 20 minutes before serving.
Hot TipGiving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
Up Your Game: How to Know When Ribs Are Done
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