Recipes | BBQ & Grilling Ideas

Smoky Red Chile Ribs

with Red Fork Barbecue Pulled Pork Slow Cook Sauce

We love cooking spare ribs and country-style pork ribs in our tangy red chile sauce in a Dutch oven! Both cuts benefit from low and slow moist heat cooking to render them meltingly tender. 

Serves 4
  • Recipe

    Ingredients

    1 or 2    tablespoons expeller pressed canola or vegetable oil for high heat cooking

    2 to 3   pounds pork spareribs, cut into sections, or country style pork ribs

    1           pouch (8 ounces) Red Fork Barbecue Pulled Pork Slow Cook Sauce


    Instructions

    1. Preheat oven to 350 degrees.
    2. Heat 1 tbs of the oil in a medium-large, heavy Dutch oven over medium-high heat. Add the ribs in a single uncrowded layer. Cook, turning, until golden, about 5 minutes per side. Remove to a plate and continue browning all ribs.  Add more oil as needed.
    3. Stir 2 cups water into pan juices and boil to scrape up browned bits. Stir in Red Fork sauce. Nestle ribs into the liquid. Cover pan tightly.  Bake until fork-tender, about 2 to 2 ½ hours. Halfway through the cooking, check and add more water as needed.
    4. Transfer ribs to a serving platter; tent with foil and keep warm. Skim off fat from pan juices. Boil juices over medium heat to thicken them slightly. Taste and season with salt. Pour over ribs. Serve ribs with a knife and fork. 
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    Convenient barbecue! Add flavor to barbecued ribs and chicken with our delicious sauces. Our
    convenient pouches mean no open bottles cluttering the fridge.

Ingredients

1 or 2    tablespoons expeller pressed canola or vegetable oil for high heat cooking

2 to 3   pounds pork spareribs, cut into sections, or country style pork ribs

1           pouch (8 ounces) Red Fork Barbecue Pulled Pork Slow Cook Sauce


Instructions

  1. Preheat oven to 350 degrees.
  2. Heat 1 tbs of the oil in a medium-large, heavy Dutch oven over medium-high heat. Add the ribs in a single uncrowded layer. Cook, turning, until golden, about 5 minutes per side. Remove to a plate and continue browning all ribs.  Add more oil as needed.
  3. Stir 2 cups water into pan juices and boil to scrape up browned bits. Stir in Red Fork sauce. Nestle ribs into the liquid. Cover pan tightly.  Bake until fork-tender, about 2 to 2 ½ hours. Halfway through the cooking, check and add more water as needed.
  4. Transfer ribs to a serving platter; tent with foil and keep warm. Skim off fat from pan juices. Boil juices over medium heat to thicken them slightly. Taste and season with salt. Pour over ribs. Serve ribs with a knife and fork.