Chipotle Glazed Ribs Recipes

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Chipotle-Glazed Ribs image

The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

Provided by Donna Hay

Categories     Kid-Friendly     Dinner     Pork Rib     Hot Pepper     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 17

2 cups white wine vinegar
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 tablespoons table salt
10 1/2 cups water
4 1/2 pounds (4 racks) American-style pork ribs
Lime wedges and pickled jalapeño peppers, to serve
Corn and Jalapeño Chile Flatbreads, to serve, optional
Chipotle Glaze:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons onion flakes
1 tablespoon Tabasco sauce
1 tablespoon Dutch cocoa powder
1/2 cup maple syrup
1/2 cup dark brown sugar
1 tablespoon sea salt


  • 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.


Honey-Chipotle Glazed Ribs image

A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h15m

Number Of Ingredients 7

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
Coarse salt and ground pepper
2 racks pork spare ribs (2 1/2 pounds each)
Vegetable oil, for grates
Lemon wedges, for serving


  • Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
  • Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours.
  • Heat grill to medium-high; clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges.

Nutrition Facts : Calories 696 g, Fat 46 g, Protein 44 g


Spice Rubbed Ribs with Chipotle-Honey Glaze image

Provided by Bobby Flay

Time 14h

Yield 4 servings

Number Of Ingredients 17

1/2 cup ancho chili powder
1/4 cup Spanish paprika
1/4 cup freshly ground black pepper
1/4 cup dry mustard
1/4 cup kosher salt
1/4 cup ground coriander
2 tablespoons dried oregano
2 tablespoons ground cumin
1 1/2 tablespoons chile de arbol
1/4 cup canola oil
2 racks country ribs, 12 ribs each, membrane removed
1 1/2 cups clover honey
3 heaping tablespoons chipotle in adobo puree
Parsley sprigs, for garnish
Clover honey, to taste
Chipotle in adobo, pureed, to taste
Salt and pepper


  • Combine all spices in a small bowl.
  • Brush both sides of the racks with oil and liberally rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
  • Stuff several sheets of newspaper in the bottom of a charcoal chimney. Fill the chimney to the top with charcoal briquettes. Remove top rack from the barbecue. Put the chimney on the lower barbecue rack. Light the newspaper and let the charcoal burn until the ash is gray, about 20 minutes.
  • Open bottom barbecue vent. Turn out the hot charcoal onto 1 half of bottom rack. Using a metal spatula, spread charcoal to cover approximately 1/3 of rack and scatter half of the soaked wood chips over the charcoal. Put a loaf pan with water onto the coals.
  • Put the top rack on the barbecue. Put the ribs, rub side down, on the grill over indirect heat. Coals should be off to 1 side. Slowly cook the ribs until tender, adding more charcoal if needed, about 1 1/2 hours.
  • Chipotle Honey Glaze:
  • Whisk all of the ingredients together in a small bowl.
  • Begin brushing the glaze on the ribs during the last 30 minutes of cooking.
  • Put the ribs on a baking sheet; brush with a little more of the glaze and let stand 10 minutes. Transfer the ribs to a cutting board and cut between the bones to separate the ribs. Arrange the ribs on a serving platter and serve.


Cherry-Chipotle Glazed Back Ribs image

Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 23

¼ cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle
1 ½ cups ketchup
½ cup light brown sugar
½ cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
⅓ cup water, plus
1 tablespoon water
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle chile powder
¼ teaspoon black pepper
⅓ cup cherry preserves


  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  • Serve ribs with remaining glaze.

Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g


Chipotle and Honey Glazed Ribs image

If you've got some pork baby back ribs, we've got a recipe you simply must try! Get out the honey and BBQ sauce and let's get started.

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 6 servings

Number Of Ingredients 6

3 lb. pork baby back ribs
1/4 cup dry mustard
2 tsp. ground black pepper
1/4 cup honey
1/4 cup plus 2 Tbsp. KRAFT Spicy Honey Barbecue Sauce
1 lime, halved


  • Heat oven to 400ºF.
  • Place half the ribs in single layer on large sheet of heavy-duty foil. Mix mustard, pepper and honey; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and both ends to seal packet. Repeat to make second packet. Place packets on baking sheet and bake 2 hours or until ribs are done.
  • Heat grill to medium-high heat. Remove ribs from foil; discard foil. Brush ribs with barbecue sauce; grill 2 to 3 min. on each side or until lightly charred, turning occasionally. Serve with lime halves.

Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 18 g, Protein 26 g


Chipotle-Glazed Beef Short Ribs image

This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.

Provided by Irmgard

Categories     Meat

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
4 lbs beef short ribs, cut into 2-inch pieces
1 tablespoon vegetable oil (optional)
1 onion, sliced
2 garlic cloves, minced
3 chipotle peppers, coarsely chopped
1/4 cup brown sugar, packed
1/4 cup lime juice
2 tablespoons adobo sauce
1 tablespoon tomato paste
1/4 teaspoon salt


  • In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
  • Add the beef ribs and toss to coat.
  • Refrigerate from 8 to 24 hours.
  • Place the ribs in a roasting pan.
  • Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
  • Transfer to a plate.
  • Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
  • Set the pan juices aside.
  • In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
  • Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
  • Simmer over medium-low heat, stirring occasionally, for 15 minutes.
  • Transfer to a blender and puree until smooth.
  • Place the ribs on a greased barbecue grill over medium-high heat.
  • Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.

Nutrition Facts : Calories 1227.8, Fat 109.8, SaturatedFat 47.7, Cholesterol 229.8, Sodium 469.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10.3, Protein 44.2


Sweet and Spicy Chipotle-Glazed Ribs image

Categories     Bake     Currant     Pork Rib     Hot Pepper     Pomegranate     Molasses     Jam or Jelly     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1 2-pound rack baby back pork ribs
1/4 cup canned chipotle chiles*
3/4 cup red currant jelly
5 tablespoons pomegranate molasses**
1/4 cup low-salt chicken broth
2 tablespoons olive oil
1/4 teaspoon ground allspice


  • Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.
  • Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.
  • Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.
  • *Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.
  • **Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
  • To puree canned chipotle chiles:
  • Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.


Chipotle Glazed Baby Back Ribs image

Recently I've prepared a combination of pork spare ribs and baby back ribs. Hands down the taste of the baby back won, therefore to me, those are worth the price. Rick says an overnight the rub cures the flesh lightly, ensuring a juicy outcome. Then they're slowly baked until they're juicy-done. Rick Bayless Fiesta at Rick's cookbook.

Provided by gailanng

Categories     Pork

Time P1DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 garlic cloves, peeled and roughly chopped
1/3 cup ground dried ancho chile powder
4 teaspoons brown sugar
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
4 teaspoons ground black pepper
5 teaspoons salt
4 large slabs baby back ribs (about 6 1/2 pounds)
1 (7 1/2 ounce) can chipotle chiles in adobo
3/4 cup honey


  • 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.

Nutrition Facts : Calories 168.4, Fat 1.1, SaturatedFat 0.2, Sodium 2057.9, Carbohydrate 43.3, Fiber 3.1, Sugar 38.3, Protein 1.4

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