Fuego Spice Baby Back Ribs

Fuego Baby Back Ribs


1 rack of baby back pork ribs, cut in half
Fuego Spice Rub (see recipe below)
2 cups chicken broth
2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
6 oz beer



1. Preheat oven to 250º F. Generously add the dry rub to the ribs, using your hands to really work the spices into the meat, store in heavy plastic storage bag and marinate overnight.

2. In a large measuring cup, add the chicken broth, beer, Worcestershire sauce and vinegar, stir well to combine. In a heavy baking dish (9×13), line with enough foil to be able to fold over the top to cover the ribs. Add half of the chicken broth mix to baking pan. Add the ribs, cover with foil and cook in oven for a good 5 hours. Baste with the liquid from the pan every hour or so, adding more liquid if needed. Serve as-is, or with your favorite BBQ sauce.


For the Fuego Spice Rub:
1/4 cup smoked paprika
2 teaspoons chipotle powder
2 tablespoons salt
2 teaspoons white pepper
2 tablespoons black pepper
2 tablespoons granulated garlic
2 tablespoons mild chile powder
2 tablespoons ground oregano

Note: I like to make a big batch of this and keep it in a sealed freezer bag. If you want to make a milder version, just cut the chipotle powder down to 1 teaspoon.


Fuego Spice Baby Back Ribs-2
Fuego Spice Baby Back Ribs with a side of Frijoles a la Charra (“Drunk” Pinto Beans) and Zucchini Cakes with Tomatillo Cilantro Salsa


Did you know?

Tomatoes will keep longer if you store them with their stem down.

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