Crispy Baked Chili Lime Pork Ribs

• 3 pounds pork spare ribs
• 2 tablespoons chili powder
• 1 tablespoon lime zest
• 2 tablespoons fresh lime juice
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 2 tablespoons brown sugar
• Optional: cilantro for garnish

Steps

1. 1 Preheat oven to 350°F.
2. 2 Pat the ribs dry with paper towels and cut into individual pieces.
3. 3 In a bowl, mix chili powder, lime zest, lime juice, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. 4 Rub the spice mixture over the ribs, ensuring they're evenly coated.
5. 5 Drizzle olive oil over the ribs and toss to coat.
6. 6 Place ribs on a wire rack set over a baking sheet.
7. 7 Bake for 45 minutes.
8. 8 Sprinkle brown sugar over the ribs and bake for another 15 minutes, until crispy.
9. 9 Garnish with cilantro if desired.
10. 10 Serve hot and enjoy!

Equipment

• Baking sheet
• Wire rack

Variations

• Use chicken wings for a quicker cook time.
• Add a touch of honey for a sweeter glaze.

Substitutions

• Substitute olive oil with melted coconut oil for a different flavor profile.
• If fresh lime isn't available, use bottled lime juice.

Pairings

• A crisp lager or a refreshing limeade.
• Corn on the cob or grilled vegetables.

Nutrition

Tips

• For extra crispy ribs, broil for 2-3 minutes at the end, watching closely to avoid burning.
• Let the ribs rest for 5 minutes before serving to lock in juices.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 300°F oven.

Serving Suggestions

• Serve with a fresh coleslaw.
• Pair with a zesty lime rice.

FAQ