Pasilla Spiced Baby Back Ribs Recipe
Make Pasilla Spiced Baby Back Ribs Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ribs & Brine
Pasilla Spice Rub
Pasilla Glaze
Finish & Garnish
Method
Ribs & Brine
- 1
Trim and prepare ribs
Remove ribs from packaging and pat dry with paper towels. If present, flip the rack bone-side up and remove the silver skin (thin membrane) by sliding a small knife under the membrane at one end, loosening it, then grabbing and pulling it off with a paper towel.
- 2
Make and apply brine
In a large container or bowl combine 6 cups water, 1 tablespoon kosher salt, 2 tablespoons brown sugar, 1 teaspoon peppercorns and 1 bay leaf. Stir until salt and sugar dissolve. Submerge the racks in the brine, cover, and refrigerate for 1–2 hours (short brine to season and help moisture retention). Do not brine longer than 4 hours for baby backs or texture can change.
- 3
Dry and rest
Remove ribs from brine, discard brine, and thoroughly rinse under cold water. Pat ribs dry inside and out. Place on a rack and refrigerate uncovered or loosely tent with foil for 30–60 minutes to dry the surface—this helps the rub adhere and forms a better bark.
Pasilla Spice Rub
- 4
Mix rub
In a small bowl combine 2 tablespoons pasilla chile powder, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon brown sugar, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1/2 teaspoon ground ancho (if using). Whisk or stir until uniform.
- 5
Apply rub
Brush the ribs lightly with 1 tablespoon neutral oil to help the rub adhere. Generously and evenly coat both sides of each rack with the pasilla spice rub, pressing it gently into the meat. Let sit at room temperature for 20–30 minutes while you preheat the oven or prepare your grill/smoker.
Low & Slow Cooking
- 6
Oven method (preferred for tender results)
Preheat oven to 275°F (135°C). Place ribs meat-side up on a wire rack set over a rimmed baking sheet lined with foil. Cover tightly with foil to trap moisture and bake for 2 to 2.5 hours for 2-lb racks (time scales with weight; baby back racks often take 2–3 hours). Ribs are done when meat has shrunk back from the bone ends about 1/4–1/2 inch and a toothpick slides between bones with little resistance.
- 7
Grill/smoker method
Set smoker or grill for indirect cooking at 250–275°F (120–135°C). Place ribs bone-side down away from direct heat for 2–3 hours until tender. Maintain stable temperature and add wood chips (apple or pecan) if desired for smoke flavor. Wrap in foil with a splash of apple juice at about 1.5–2 hours if you prefer moister ribs; then continue until tender.
Pasilla Glaze
- 8
Prepare pasilla paste (if needed)
If using dried pasilla chiles instead of purchased paste: remove stems and seeds from 3–4 dried pasilla chiles, toast briefly in a dry skillet for 20–30 seconds until fragrant, then soak in 1/2 cup hot water for 20 minutes. Drain but reserve 1–2 tablespoons soaking liquid. Puree chiles with a little of that liquid until smooth and measure 3 tablespoons for the glaze. Strain if you prefer a smoother paste.
- 9
Make glaze
In a small saucepan over medium-low heat combine 3 tablespoons pasilla paste, 2 tablespoons tomato paste, 2 tablespoons apple cider vinegar, 2 tablespoons honey, 1 tablespoon soy sauce, 1 tablespoon unsalted butter, 1 tablespoon fresh lime juice and 1/4 teaspoon salt. Whisk together and simmer gently for 3–4 minutes until glossy and slightly thickened. Add up to 1 tablespoon water to thin if glaze is too thick. Taste and adjust balance: more honey for sweetness, more vinegar for brightness, or a pinch more salt.
- 10
Glaze the ribs
During the last 20–30 minutes of cooking, remove foil (if using) and brush a generous coating of glaze onto the meat-side of the ribs. Return to oven/grill uncovered and brush a second coat after 10–12 minutes. This builds a sticky, layered finish. If using a grill, finish over moderate indirect heat to set the glaze but avoid direct high flames which can burn sugars.
Finish & Serve
- 11
Rest and slice
When ribs are glossy and a probe meets little resistance, remove from oven/grill and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute. Transfer to a cutting board and slice between bones into individual portions.
- 12
Garnish and serve
Brush any remaining glaze on slices, sprinkle with 2 tablespoons chopped cilantro, and serve with lime wedges for squeezing. Offer extra glaze on the side if desired.