You'll never make three-chile BBQ ribs again when you see what a difference four makes!
What You Need
Original recipe yields 6 servings
3/4 cup KRAFT Original Barbecue Sauce
1/4 cup chopped onion s
2 guajillo chiles, stemmed, seeded and hydrated
2 dried pasilla chile s, stemmed, seeded and hydrated
1 ancho chile s, stemmed, seeded and hydrated
1 Tbsp. chopped canned chipotle peppers in adobo sauce
3 lb. pork baby back ribs
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Let's Make It
Heat oven to 350°F.
Blend all ingredients except ribs in blender until smooth. Reserve half.
Place ribs on foil-covered baking sheet sprayed with cooking spray; brush both sides of ribs with remaining sauce. Bake 1 hour.
Brush with half the reserved sauce. Bake 45 min. or until ribs are done, turning and brushing occasionally with remaining sauce for the last 15 min.
Serve with smart sides, such as your favorite steamed vegetable and whole wheat rolls.
How to Hydrate Dried Chiles and Peppers
Use plastic gloves to remove chile and pepper stems; shake out the seeds. Place chiles and peppers in small bowl. Add enough boiling water to cover chiles and peppers; let stand 20 min. or until softened.
The barbecue sauce mixture can be prepared in advance. Store in tightly covered container in refrigerator up to 2 days before using as directed.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.