Bueno Style Ribs

1. Sprinkle liberally both sides of ribs with chile powder, pepper, granulated garlic
    and cumin.
2. In a non-stick skillet, sear both sides of the ribs over medium-high heat until
    browned. Place side by side in a roasting pan.
3. Preheat oven to 350 ˚.
4. In a bowl, combine red chile sauce and barbecue sauce. Pour over ribs.
5. Sprinkle coarse chile sparingly on top of ribs. Sprinkle liberally for richer chile
    flavor. Adjust amount to your taste.
6. Bake 3 hours or until meat is tender. Makes approximately eight 6 oz.
     servings.


BUENO^® Style Ribs So tender, the meat falls off the bone and melts in your mouth. Savory and delicious.
• 6-8 pork shoulder ribs w/bone • 3 Tbsp. BUENO^® Chimayo Chile Powder or to taste • 2 tsp. black pepper or to taste • 1 tsp. BUENO^® Granulated Garlic or to taste	• 1 tsp. ground cumin or to taste • 1 16 oz. jar BUENO^® Red Chile Sauce • 1 cup barbecue sauce, mesquite flavor • 2 Tbsp. BUENO^® Coarse Chile or to taste
1. Sprinkle liberally both sides of ribs with chile powder, pepper, granulated garlic and cumin. 2. In a non-stick skillet, sear both sides of the ribs over medium-high heat until browned. Place side by side in a roasting pan. 3. Preheat oven to 350 ˚. 4. In a bowl, combine red chile sauce and barbecue sauce. Pour over ribs. 5. Sprinkle coarse chile sparingly on top of ribs. Sprinkle liberally for richer chile flavor. Adjust amount to your taste. 6. Bake 3 hours or until meat is tender. Makes approximately eight 6 oz. servings. Back