New Mexico Red Chili and Honey Ribs


  • 1 rack baby back ribs


  • 4 New Mexico red chili pods
  • Kosher salt
  • Black pepper
  • Garlic powder
  • Onion powder

Honey Chili Sauce:

  • 1oz bourbon whiskey
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 8oz honey



  • Grind at least 4 dried chili pods using a spice grinder (taste and adjust total chili pods for desired heat).
  • Split powder into 2 bowls, reserving one for later.
  • Combine half powdered chili with 2 parts kosher salt, 2 parts black pepper, 1 part garlic powder, and 1 part onion powder.

Honey Chili Sauce:

  • Mix remaining chili powder with 8oz of honey, 1 tsp of kosher salt and 1 tsp of black pepper.
  • Add 1oz of bourbon whiskey.
  • Stir to combine.


  • Trim ribs and remove silver skin (membrane).
  • Apply rub to ribs and let rest until salt dissolves.
  • Place in preheated recteq at 225ºF.
  • After approximately 3 hours, brush a thin coat of honey chili sauce on all sides.
  • When ribs pass crack test, pull off and brush on another thin layer of sauce.
  • Tent and let rest.
  • Brush on any reamaining honey chili sauce before serving if you like it hot, or serve sauce on the side.