HONEY CHIPOTLE RIBS
Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. -Caitlin Hawes, Westwood, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender., In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally., Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.
Nutrition Facts : Calories 515 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1674mg sodium, Carbohydrate 54g carbohydrate (49g sugars, Fiber 1g fiber), Protein 23g protein.
FOOLPROOF RIBS WITH BARBECUE SAUCE
Ina Garten's secret to perfect grilled ribs: Cook them in the oven first! "There are two great benefits of this method. First, instead of fussing with the heat of the coals, all I have to do is put the ribs in the oven, set a timer and forget about them. Second (and even better): I can make them ahead! Early in the day, I'll roast the ribs, and just before serving, I'll fire up the grill and barbecue them. All the fun of cooking outdoors and I never need to call 911!"
Provided by Ina Garten
Time 2h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
- Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
- About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.
- Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes.
- Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.
HONEY CHIPOTLE RIBS
Honey Chipotle Ribs recipe from Pati's Mexican Table Season 3, Episode 12 "Girls Just Wanna Have Fun"
Provided by Pati Jinich
Categories Main Course
Time 2h35m
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.
- Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.
- When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.
- Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.
FALL APART OVEN BAKED RIBS WITH CHIPOTLE BBQ SAUCE
Pork ribs slow cooked in the oven until tender and falling off the bone, coated with a homemade Barbecue Sauce with a great balance of sweet, tang and heat. A one pan recipe! This is one of those recipes that is very forgiving with both cook time and substituting ingredients.
Provided by Nagi | RecipeTin Eats
Categories Oven Slow Cooked
Time 17m
Number Of Ingredients 23
Steps:
- Combine the Rub ingredients in a bowl.
- Pat the ribs dry, then rub with the Rub. If time permits, refrigerate, covered, for at least 2 hours or overnight.
- Take ribs out of the fridge, place in a large baking dish in a single layer (squished is ok, they will shrink slightly).
- Preheat oven to 160C/325F.
- Pour beer into the baking dish and cover with a lid (use foil if you don't have a lid). Place in the oven and cook for 1 hour.
- Meanwhile, make the Sauce.
- Take out of the oven and remove lid. Pour the sauce over the ribs, then return to the oven (uncovered).
- Bake for 45 minutes to 1 hour 15 minutes, turning once or twice, until the ribs are cooked to your liking. The meat should be very tender and comes off the bone easily, and the sauce should be thick and "jam-like". If the pan starts looking dry, add a splash of water.
- To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice browned finish on top (this is an optional step).
- Serve, garnished with fresh coriander/cilantro leaves and wedges of lime.
Nutrition Facts : ServingSize 569 g, Calories 723 kcal, Carbohydrate 26.5 g, Protein 49.7 g, Fat 46.6 g, SaturatedFat 17.8 g, Cholesterol 203 mg, Sodium 2672 mg, Fiber 6.3 g, Sugar 6.8 g
BABY BACK RIBS WITH CHIPOTLE HONEY BARBECUE SAUCE
From Marie Simmons' cookbook, "Taste of Honey". Tip: Prior to seasoning the ribs, turn the ribs over and looking at the boney underside, lift a small corner of the silver skin. Using a paper towel, grab hold of the lifted piece and tear across the rib removing the skin entirely.
Provided by gailanng
Categories Pork
Time P1DT2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic and salt in a small saucepan. Heat on medium-low heat until simmering. Cook, uncovered, for 5 minutes. Let cool.
- Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub inches Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrigerate for 4 to 24 hours, turning the bag occasionally.
- When ready to cook the ribs, preheat the oven to 350°F Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.
- Roast the ribs for 1 1/2 to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.
- Just before serving either preheat the broiler on high or heat the barbecue to medium-high. Brush the ribs lightly with the sauce and broil or grill on the barbecue for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.
Nutrition Facts : Calories 1954.8, Fat 122.5, SaturatedFat 44.3, Cholesterol 476.3, Sodium 2077.4, Carbohydrate 87, Fiber 0.9, Sugar 83.6, Protein 132.5
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
PEACH-CHIPOTLE BABY BACK RIBS
My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. -Rebecca Suaso, Weaverville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 8 servings (2 cups sauce).
Number Of Ingredients 12
Steps:
- Preheat oven to 325°. In a small bowl, combine brown sugar, salt, pepper and cayenne. If necessary, remove the thin membrane from back ribs; discard membrane. Rub brown sugar mixture over ribs. Transfer to large roasting pans. Add 1 in. hot water. Bake, covered, until ribs are tender, 2-1/2 to 3 hours., Meanwhile, place peaches in a blender; cover and process until smooth. In a large saucepan, heat oil over medium heat. Add onions; cook and stir until tender, 12-15 minutes. Add brown sugar, chipotle peppers, adobo sauce, vinegar, mustard and peach puree; bring to a boil. Reduce the heat; simmer, uncovered, until slightly thickened, 25-30 minutes., Drain ribs. Grill ribs, pork side down, covered, on an oiled rack over medium heat until browned, 5-7 minutes. Turn ribs; brush with 2 cups sauce. Cook 5-7 minutes. Serve with remaining sauce.
Nutrition Facts : Calories 788 calories, Fat 48g fat (16g saturated fat), Cholesterol 163mg cholesterol, Sodium 1759mg sodium, Carbohydrate 43g carbohydrate (37g sugars, Fiber 3g fiber), Protein 47g protein.
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