Chef Neals Baby Back Ribs With Orange Chipotle Glaze Recipes

CHEF NEALS'S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE

Steps:

• 1. Soak wood chips in water for at least 30 mins. drain well. Preheat a smoker if you have one to 200 degrees....I don't so I use my bbq. I do these inside in my oven in the Winter. Combine the salt and the spices. Rub about 2 tsps in each slab of ribs on both sides. Smoke for 20 mins. I skip this step as I don't have smoker. I wrap the ribs in the plastic and foil and cook over a low heat on bbg or in oven at 350.The ribs must be warpeed tightly in the plastic. Bake for 1 1/2 hours. Remove and let cool about 20 mins still wrapped. B Before serving coat the ribs with the glaze and pass glaze around at table. If I bbq these I brush the glaze on and put them back on the bbq till glaze starts to brown.
• 2. Orange Chipotle Glaze Bring orange juice to a boil and boiluntil reduced to about 1/4 cup and is thick. Add sugar, vinegar, soy sauce and chilies. Boil stirring oftenuntil sugar has dissolved and sauce has reduced to 4 cups and coats a spoon...20 - 30 mins. Glaze keeps in fridge for at least 3 - 4 days.

CHEF NEAL’S BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE RECIPE

Steps:

• Preheat a home smoker to 200 degrees. Season the ribs on both sides with spices. Place the ribs in the preheated home smoker, and smoke for 20 minutes. Remove the ribs from the smoker and allow to cool. Preheat the oven to 350 degrees. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1 1/2 hours. Remove the ribs from the oven and allow to cool while still wrapped. Prior to serving, spoon the Orange-Chipolte Glaze over the ribs, liberally coating both sides. Serve 1 slab of ribs per person, and pass the Orange-Chipotle Glaze at the table. For Orange-Chipotle Glaze: In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to 1/4 cup. Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 to 30 minutes. Note: Be sure to use a large pot as specified, and also watch carefully while reducing the glaze -- it has a tendency to overboil! (Makes 4 cups sauce) This recipe yields 4 to 6 servings.

CHIPOTLE GLAZED BABY BACK RIBS

Steps:

• Season the Ribs. Combine all the dry rub ingredients in a food processor and run until thoroughly blended. Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight. You'll probably have a little dry rub left; in a tightly closed jar in the refrigerator it will last several months.
• First Rib Cooking: Heat the oven to 300 degrees. Lay the ribs in a single layer on two rimmed baking sheets and bake for about 1 1/4 hours, until the meat is tender when tested with a fork. (This cooking may be done early in the day you're serving. Cover and refrigerate the cooked ribs until an hour before serving).
• Second Rib Cooking. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium-hot and covered with a white ash. In a food processor, blend the can of chipotles with the honey. Scrape into a small bowl and carry to the grill, along with a basting brush.
• Lay the ribs on the grill, convex-side down. When hot and well browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.
• Cut the ribs apart and serve immediately.

CHIPOTLE-GLAZED RIBS

Steps:

• Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
• While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
• Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
• Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.