Updated: 3 days ago
Succulent beef ribs smothered with a sweet and savory spicy chili-lime cilantro glaze.
Prep time: 5 minutes
Cooking time: 4 hours and 25 minutes
Serves 2 to 4 people
Dairy/ Soy/ Gluten Free
Another one of my creations. Simple, tasty, sweet and savory, spicy, and messy...which I love! These Chili-Lime and Cilantro beef chuck rib are full of flavor and are very easy to make!
There is something captivating and addictive about these ribs. The flavors are sharp, bright, appeasing, and comforting. I would compare them to a Thai-Mexican Fusion of sorts. Both cuisines have similar elements: limes, chilis, cilantro (coriander), hot sauce, and aromatic spices.
This is one of those recipes with simple ingredients and minimal effort. You can start the cooking process hours in advance and finish the ribs right before serving them. The ribs are cooked low and slow for 4 hours, which guarantees a nice tender rib, and then glazed with a wonderful sweet, tangy, and spicy sticky sauce that makes you lick your fingers after each bite.
You can actually use any kind of beef or pork ribs you want for this recipe.
What is the flavor profile?
Sweet, tangy, and spicy with garlic and acidic notes.
What ingredients will I need to make this?
Beef Chuck Ribs or any other Beef Ribs cut you want.
For the Dry Rub you will need: salt, black pepper, garlic powder, ground all-spice, and cane sugar.
For the glaze you will need: vegetable oil, Sweet Chili Sauce, limes, a yellow onion, fresh cilantro (coriander), sriracha sauce, and water.
What else will I need to make these?
A baking tray, aluminum foil, a sharp knife or scissors to remove the extra fat, a cutting board, a wooden spoon, a sauce pan, and measuring cups and spoons.
Can I make any substitutions?
Yes. You can use Baby Back Ribs... or any ribs you wish to!
3 pounds of Beef Chuck Riblets
1/2 tablespoon of salt
1/2 tablespoon of black pepper
1/2 tablespoon of garlic powder
1 teaspoon of ground all-spice
1 tablespoon of cane sugar
Chili-Lime Cilantro Glaze
2 tablespoons of vegetable oil
1/2 cup of Sweet chili sauce
juice of 2 limes
1 medium size yellow onion (chopped)
1/4 cup of chopped cilantro (coriander)
3 tablespoons of sriracha chili sauce
1/4 cup of water
Preheat oven to 250° F / 120° C.
Mix all the Dry Rub ingredients in a container. Set aside.
Trim all excess fat from the ribs. Rinse and pat dry with a paper towel.
Place rib on a baking tray that has been lined up with Aluminum foil and generously apply the dry rub on the top part of the ribs. Do not worry about the underpart of the ribs.
Cover the ribs with aluminum foil and place in the oven to cook for 4 hours.
Heat the vegetable oil In a saucepan over medium heat. Add the chopped onion and cook until translucent (about 5 to 7 minutes).
Add the sweet chili sauce, the lime juice, sriracha sauce, chopped cilantro, and water. Once it begins to bubble, reduce the heat to low and let it simmer uncovered for 20 minutes. remove from heat and set aside.
Once the ribs are ready, remove them from the oven and uncover them. Turn the broiler on high.
Generously apply the glaze on the ribs and reserve some for serving with the ribs. Return them uncovered to the oven middle rack. Broil for 5 to 8 minutes or until a nice shinny glaze forms. Remove from the broiler, coat once again with the remaining glaze and serve.
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