Chili-Glazed Pork Ribs

As we near the end of August, the realization hit us that we don't have many summer nights -  many chances to BBQ - left!  So we'll be hitting the grill as often as we can over the next month or so, and this Chili-Glazed Pork Rib recipes will be perfect to fill the belly as the nights around the fire get chillier.

Chili-Glazed Pork Ribs

  • Total: 4 hr
  • Active: 1 hr
  • Yield: 6-8 servings
  • Level: Easy
  • Ingredients


  • Directions

  • Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.

    Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.

    Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.

    Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

  • Recipe courtesy: Food Network
  • Join us as we say goodbye to summer!

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    Al Fresco Dining: Recipes

    Nothing says summer like dining outdoors. And here on the ranch, we like to do it as often as possible. Sometimes simple (just take the plated food out and go), sometimes more festive (hung lights, decked out table, set bar) - either way, it makes summer meals with friends and family so much more memorable.

    The following recipes are from Food Network, and are a perfect way to kick off your summer nights.

    Grilled Vegetables

    Total Time:
    40 min

    6 servings


    3 red bell peppers, seeded and halved
    3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles
    3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
    3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles
    12 cremini mushrooms
    1 bunch (1-pound) asparagus, trimmed
    12 green onions, roots cut off
    1/4 cup plus 2 tablespoons olive oil
    Salt and freshly ground black pepper
    3 tablespoons balsamic vinegar
    2 garlic cloves, minced
    1 teaspoon chopped fresh Italian parsley leaves
    1 teaspoon chopped fresh basil leaves
    1/2 teaspoon finely chopped fresh rosemary leaves


    Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.

    Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

    Steak Florentine

    Total Time:
    1 hr 25 min
    6 servings


    2 large garlic cloves, halved
    3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2 to 1 3/4 inches thick)
    Kosher salt and freshly ground black pepper
    1 lemon, halved
    2 teaspoons olive oil
    Grilled Vegetables, recipe follows


    Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.

    Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.

    Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.

    Grilled Peaches with Mascarpone Cheese

    Total Time:
    35 min
    6 servings


    Olive oil
    3 firm but ripe peaches, pitted, quartered
    2 tablespoons sugar
    2 tablespoons brandy
    1 tablespoon fresh lemon juice
    1/2 cup mascarpone cheese, room temperature
    1/4 teaspoon vanilla extract
    3/4 cup dry white wine


    Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.

    Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.

    As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.

    Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.

    Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

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