The past couple of months I have been spoiled with the meat selection from a new market that opened up in our area. They have wonderful flank steaks, skirt steaks, ribs and brisket. For many years after moving away from Texas, it was difficult to find those cuts of meat here in central New York. Well, in my small town it is, haha! Excited to make this find and even more excited to see how reasonable the prices were compared to the large chain stores. Heck, alot of them are even free range…bonus!
The crazy thing about all this, is that I don’t eat very much red meat these days, well not until now. It’s been a treat for sure, but still in moderation as it should be. The ribs come packaged in small packs and that made preparing this recipe super easy!
3 pounds beef back ribs
Chile ancho powder
1 cup spicy ketchup
3 tablespoons apple cider vinegar
3 tablespoons agave nectar or honey
Tapatio hot sauce or, your favorite, to taste
1. Preheat oven to 350 degrees F.
2. Transfer the ribs to a large baking pan lined with foil paper. Season the ribs on both sides (to taste) with salt, pepper, garlic powder, onion powder, cumin and chile ancho powder. Place top side up in pan, cover with foil paper and bake for 2 hours.
3. Combine the spicy ketchup, apple cider vinegar, agave nectar and hot sauce (I added 1/8 cup). Season it with a little more pepper, garlic powder, onion powder and chile ancho powder (about 1 teaspoon of each). Stir well to combine, taste for salt, set aside.
4. After 2 hours, pull the ribs out, uncover and baste generously with spicy ketchup sauce. Cover loosely and return to oven. Bake for another 35 to 45 minutes or until ribs are tender. Baste one more time, uncover and bake for 15 more minutes. Yields 4 servings. Serve with a side of rice and barbeque beans.
Notes: If spicy ketchup is not available where you live, follow the directions with regular ketchup and bump up the hot sauce a little more, or to taste.