Chile-Glazed Pork Ribs

Name: Chile-Glazed Pork Ribs
Prep time: 10 min
Cook time: 75 min
Total time: 1 h 25 min
Yield: 6 servings
Ingredients: 2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 2 teaspoons chili powder; 3 pounds pork sparerib, cut into serving-sized pieces; 1 jar (16 ounces) Pace® Picante Sauce; 1/4 cup honey

4.8 5

Are you ready for some mouthwatering, fall-off-the-bone ribs with a delectable sweet and spicy glaze? Try this version that takes only 10 minutes to put together...then just throw them in the oven and get ready to enjoy!

prep time 10 minutes

total time 1 hr 25 minutes

serves 6 people

Ingredients

cost per recipe: $7.60

2
teaspoons ground cumin
1
teaspoon ground cinnamon
2
teaspoons chili powder
3
pounds pork sparerib, cut into serving-sized pieces
1
jar (16 ounces) Pace® Picante Sauce
1/4
cup honey

view nutrition info

How to Make It

Stir the cumin, cinnamon and chili powder in a small bowl. Rub the ribs with the cumin mixture. Place the ribs into a 13 x 9 x 2-inch baking pan. Bake at 400°F. for 45 minutes, turning the ribs over once after 30 minutes of baking. Stir the picante sauce and honey in a small bowl. Pour the picante sauce mixture over the ribs. Bake for 30 minutes or until the ribs are cooked through, basting occasionally with the pan drippings.

Step 1

Stir the cumin, cinnamon and chili powder in a small bowl. Rub the ribs with the cumin mixture. Place the ribs into a 13 x 9 x 2-inch baking pan.

Step 2

Bake at 400°F. for 45 minutes, turning the ribs over once after 30 minutes of baking. Stir the picante sauce and honey in a small bowl. Pour the picante sauce mixture over the ribs.

Step 3

Bake for 30 minutes or until the ribs are cooked through, basting occasionally with the pan drippings.

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Made With

(16 ounces) Pace® Picante Sauce

Ratings & Reviews

(5)

Kim K.

June 5, 2012

Chile-Glazed Pork Ribs

Did not enjoy the flavor of this dish.

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Cori L.

October 15, 2007

Chile-Glazed Pork Ribs

The ribs were so tasty and tender. It was an easy recipe to make and everyone enjoyed it. I did cook my ribs for about 10 minutes more which made them so tasty. The cumin and cinnamon together made the dish even better. The leftovers were just as good. I will make this again.

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jennifer.eggert

September 19, 2006

Chile-Glazed Pork Ribs

I used baby back ribs and left them in a slab up until after cooking.

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hlaidlaw

July 22, 2006

Chile-Glazed Pork Ribs

Perfect. This recipe will be used in the future.

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ms_music72

January 15, 2006

Chile-Glazed Pork Ribs

it was awesome! i used country style pork ribs and it was fabulous!

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(0) (0)

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