BBQ Pork Ribs with Ancho Chile & Sweet Piquanté BBQ Sauce

BBQ Pork Ribs with Ancho Chile & Sweet Piquanté BBQ Sauce
Yield:
20 servings, 1 lb. each

Ingredients

Ingredients Weights Measures
butter 4 oz. 1/2 cup
OPEN PIT Hickory Smoke Barbecue Sauce 80 fl oz 2 qt.
sweet piquanté peppers, chopped 12 oz. 1-1/3 cups
ancho chile pepper powder 1.2 oz. 1/4 cup
pork baby back ribs, cooked 20 lb.
mixed baby bell peppers (red and orange), grilled 3.75 lb. 140 each
fresh corn kernels, cooked 5 lb. 3-3/4 qt.
butter 1 oz. 2 Tbsp.
OPEN PIT Hickory Smoke Barbecue Sauce 20 fl oz 2 cups
sweet piquanté peppers, chopped 3 oz. 1/3 cup
ancho chile pepper powder 1 Tbsp.
pork baby back ribs, cooked 5 lb.
mixed baby bell peppers (red and orange), grilled 15 oz. 35 each
fresh corn kernels, cooked 20 oz. 3-3/4 cups

Directions

Melt butter in saucepan. Stir in barbecue sauce, piquante peppers and chile powder; simmer 15 min., stirring occasionally.

For each serving: Place 1 lb. ribs in shallow pan; brush with 1/2 cup sauce. Bake in 350ºF standard oven 10 min. or until heated through.

Serve with 7 grilled peppers and 3/4 cup (4 oz.) corn.

Kraft Kitchens Tips

Variation
The cooked ribs can be reheated on a grill instead of in the oven. Grill ribs until tender, turning and brushing occasionally with the prepared sauce for the last few minutes of the grilling time.

568687 : 131583

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Nutritional Information
Calories
 660
Total fat
 32 g
Saturated fat
 12 g
Cholesterol
 110 mg
Sodium
 1730 mg
Carbohydrate
 66 g
Dietary fiber
 5 g
Sugars
 40 g
Protein
 32 g
Vitamin A
 45 %DV
Vitamin C
 100 %DV
Calcium
 8 %DV
Iron
 15 %DV