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Baked ribs recipe

Smoky Ancho Chile Beef Ribs Recipe

Prepare to tantalize your taste buds with the rich and smoky flavors of these Ancho Chile Beef Ribs. With a perfect balance of sweet and spicy seasoning, these ribs are sure to become a favorite at your next barbecue.


  • ½ cup Ancho Chile powder
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper
  • ½ teaspoon ground dried chipotle pepper
  • 1 rack of beef ribs
  • 1 cup barbecue sauce


  1. Preheat the Oven:
  • Preheat your oven to 250°F (120°C).
  1. Prepare the Dry Rub:
  • In a small bowl, mix together the Ancho Chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and dried chipotle pepper until well combined.
  1. Prepare the Ribs:
  • Place the rack of beef ribs meat-side up on a piece of aluminum foil. Pierce the back of the rib rack several times with a knife.
  1. Apply the Dry Rub:
  • Generously apply the dry rub mixture to all sides of the rack of ribs, pressing it into the meat to ensure even coating.
  1. Wrap and Bake:
  • With the meat side down, fold the foil over to create an airtight seal around the ribs. Transfer the foil-wrapped ribs to a baking dish.
  1. Bake the Ribs:
  • Bake in the preheated oven until the ribs are tender and cooked through, about 2 hours. Remove from the oven and let cool for 15 minutes.
  1. Increase Oven Temperature:
  • Increase the oven temperature to 175°C (350°F).
  1. Brush with Barbecue Sauce:
  • Open the foil and drain any accumulated juices or fat. Brush barbecue sauce on all sides of the rack of ribs.
  1. Finish Baking:
  • Place the rack of ribs meat-side up on a baking rack and return to the oven, leaving the foil open. Bake for 10 minutes.
  1. Repeat Basting:
    • Remove from the oven and brush another layer of barbecue sauce on the meat side of the ribs. Repeat this process four more times, for a total of 50 minutes of baking time.
  2. Slice and Serve:
    • Slice the rack of ribs into individual rib strips and serve with additional barbecue sauce on the side.
  3. Enjoy!
    • Dive into the delicious smoky goodness of these Ancho Chile Beef Ribs and savor every flavorful bite!


  • For an extra smoky flavor, you can also cook these ribs on a grill over indirect heat instead of baking in the oven. Just be sure to maintain a low and steady temperature throughout the cooking process.
See also  MEXICAN Arroz Con Leche


  1. Choose Quality Ribs: Opt for high-quality beef ribs with good marbling for the best flavor and texture in your dish.
  2. Properly Coat the Ribs: Ensure that the dry rub is evenly applied to all sides of the ribs, pressing it into the meat to create a flavorful crust.
  3. Seal in Moisture: When wrapping the ribs in aluminum foil, make sure to create a tight seal to trap moisture and prevent the ribs from drying out during baking.
  4. Monitor Cooking Time: Keep an eye on the ribs while baking to prevent them from overcooking. They should be tender and easily pull away from the bone when done.
  5. Layer the Barbecue Sauce: By applying multiple layers of barbecue sauce during the baking process, you’ll build up a rich and flavorful glaze on the ribs.
  6. Let Them Rest: Allow the ribs to rest for a few minutes after baking to allow the juices to redistribute and the flavors to settle before slicing and serving.

FAQs (Frequently Asked Questions):

  1. Can I use a different type of chili powder in place of Ancho Chile powder?
  • Yes, you can substitute Ancho Chile powder with other chili powders, such as chipotle or chili powder blend, but keep in mind that it may alter the flavor profile of the dish.
  1. How can I adjust the spice level of the ribs?
  • To increase the heat, you can add more cayenne pepper or ground chipotle pepper to the dry rub mixture. Conversely, reduce the amount of these spices if you prefer a milder flavor.
  1. Can I prepare the ribs ahead of time?
  • Yes, you can prepare the ribs up to a day in advance by seasoning them with the dry rub and wrapping them in foil. Store them in the refrigerator until ready to bake.
  1. Can I freeze leftover ribs?
  • Yes, you can freeze leftover cooked ribs for future enjoyment. Wrap them tightly in aluminum foil or plastic wrap and store them in an airtight container in the freezer for up to 3 months.
  1. Can I use a different type of barbecue sauce?
  • Absolutely! Feel free to use your favorite barbecue sauce or experiment with different flavors to customize the dish to your taste preferences.
  1. Can I cook the ribs on a grill instead of baking them?
  • Yes, you can grill the ribs over indirect heat on a barbecue grill for a smokier flavor. Just be sure to adjust the cooking time and temperature accordingly and baste with barbecue sauce as directed in the recipe.