No-Grill Guajillo Pork Ribs

Tyler Vorce

· July 26, 2023

3 hrs 25 min

Total

Servings

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

Ingredients

ButcherBox St. Louis-Style Rack of Pork Ribs

defrosted and patted dry
Diamond Crystal kosher or fine sea salt
Freshly ground black pepper
1½ cups chicken broth
5 dried Guajillo chiles

stemmed and de-seeded
2 chipotle chiles in adobo

seeds removed
¼ cup brown sugar
2 tbsp tomato paste
2 large shallots

thinly sliced
5 cloves garlic

thinly sliced
1 tsp dried oregano or 1 tablespoon fresh oregano leaves
½ cup cup red or white wine vinegar
2 tbsp granulated sugar
½ cup thinly sliced red onion
Cilantro leaves and tender stems

for serving

Step By Step

Instructions

Line a baking sheet with a double layer of aluminum foil. Place the rack of pork ribs on top (if it doesn't fit, cut the rack in half), season all over with salt and pepper and let stand for 30 minutes. Place a rack in the middle of the oven and preheat the oven to 350ºF.

In a medium pot, combine the broth, Guajillo and chipotle chiles, brown sugar, tomato paste, shallots, garlic, oregano and 1 tablespoon kosher salt (or 1 1/2 teaspoons fine salt). Heat over medium, stirring occasionally, until the Guajillo peppers, shallots and garlic have softened, about 10 minutes. Turn off the heat and stir in ¼ cup of the vinegar. Transfer to a blender and purée until smooth.

Pour half of the Guajillo sauce (about 1 cup) over the ribs on the baking sheet; use your hands to massage the sauce all over the ribs. Cover the ribs tightly with more foil. Transfer the remaining sauce to a small bowl.

Bake the ribs until the meat is very tender, 2 to 2½ hours. Meanwhile, whisk the remaining ¼ cup vinegar, ¼ cup water, the granulated sugar and ½ teaspoon salt in a small bowl until dissolved. Add the sliced red onion, toss, cover and refrigerate.

Carefully take the ribs out of the oven, remove the foil (watch out for steam) and turn the ribs over so the meaty sides are facing upward. Brush some of the extra sauce all over ribs. Transfer any remaining sauce to a serving bowl.

Adjust a rack in the oven about 6 inches below the broiler and turn on the broiler. Place the baking sheet on the rack and broil the ribs, carefully brushing the juices from the baking sheet onto the ribs halfway through, until browned and caramelized in spots and the sauce has formed a dark reddish brown crust, 8 to 12 minutes. Transfer the ribs to a cutting board.

Plate the ribs with the pickled red onions and cilantro and serve passing the remaining sauce on the side.

Total Time 3 hrs 25 min

Servings 3

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

All I Want is Steak Gift Box

Ingredients

Instructions

Every Recipe Starts With Great Meat