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Red Chili Sauce For Ribs

Red Chili Sauce for Ribs recipe image
This vibrant Red Chili Sauce transforms simple ribs into a restaurant-quality centerpiece. Made with rehydrated dried Ancho chiles, the sauce offers a deep, smoky heat balanced by the sweetness of molasses and the sharp tang of Dijon mustard and red wine vinegar. It&# 226;ÂÂs a versatile condiment that clings beautifully to meat, creating a glossy, flavorful crust. Perfect for summer barbecues or slow-cooker weekend meals, this sauce brings a robust, earthy kick that complements rich pork. Easy to blend and customize, itâÂÂs a staple for anyone who loves bold, savory flavors.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 315.0
Dietary: Gluten-free
Description
This vibrant Red Chili Sauce transforms simple ribs into a restaurant-quality centerpiece. Made with rehydrated dried Ancho chiles, the sauce offers a deep, smoky heat balanced by the sweetness of molasses and the sharp tang of Dijon mustard and red wine vinegar. It&# 226;ÂÂs a versatile condiment that clings beautifully to meat, creating a glossy, flavorful crust. Perfect for summer barbecues or slow-cooker weekend meals, this sauce brings a robust, earthy kick that complements rich pork. Easy to blend and customize, itâÂÂs a staple for anyone who loves bold, savory flavors.
Ingredients
  • 6 oz dried Ancho chiles, stems and seeds removed
  • 8 cloves garlic, peeled
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.5 cup molasses
  • 0.5 cup Dijon mustard
  • 1.5 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 4.5 lb Pork baby back or country style ribs, cooked
  • 2 cups boiling water
Directions
  1. 1
    Place the cleaned and seeded Ancho chiles in a heatproof bowl.
  2. 2
    Pour 2 cups of boiling water over the chiles to cover them completely.
  3. 3
    Let the chiles soak for about 10 minutes, or until they are soft and pliable.
  4. 4
    Transfer the softened chiles, along with the soaking liquid and peeled garlic cloves, to a blender.
  5. 5
    Puree the mixture on high for about 1 minute, stopping to scrape down the sides with a rubber spatula to ensure a smooth consistency.
  6. 6
    Add the red wine vinegar, dried oregano, molasses, Dijon mustard, sea salt, and black pepper to the blender.
  7. 7
    Blend again until the sauce is completely smooth and well-combined.
  8. 8
    Brush the sauce generously over the cooked pork ribs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 315.0kcal
% Daily Value *
Total Fat 13.8g22%
Saturated Fat 3.3g17%
Cholesterol 153.0mg51%
Sodium 3016.5mg126%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 43.5g87%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The chili sauce can be refrigerated in an airtight container for up to 2 weeks.

Variations: For a milder sauce, remove the seeds and veins from the Ancho chiles before soaking. For extra heat, add a small amount of cayenne pepper.

Tip: If the sauce is too thick after blending, add a splash more water or vinegar to reach your desired consistency.

Keywords: red chili sauce, ribs glaze, ancho chile, bbq sauce, smoky, tangy, pork ribs, molasses, dijon mustard, barbecue, marinade, spicy, savory, homemade sauce, grilled ribs, smoked paprika
Read it online: https://www.chefs-mate.com/recipe/red-chili-sauce-for-ribs/