23 June 2013

Smokey Chipolte Ribs

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Smokey Chipotle Ribs | bakeatmidnite.com | #ribs #pork #spareribs
Smokey Chipolte Ribs


Great ribs with a smokey hint of chipotle.


I wanted to make some ribs since I was backed up in the freezer with baby back ribs.  But I wanted something different.

Seems I'm always doing baby backs Asian style.  I'd had a taste for chipotle peppers and I had some in the fridge, so I went searching online for some ideas.  It didn't take long. Found some great stuff.

Smokey Chipotle Ribs | bakeatmidnite.com | #ribs #pork #spareribs
Sticky, sweet and smoky

I had all the ingredients for this one.  OK, I didn't have fresh orange juice, but I had some concentrate in the freezer. The Original recipe was found at Outer Banks BBQ site.  Next time I make this, I will substitute at least half of the plum sauce with grape jelly--somehow that idea is enticing!

Smokey Chipolte Ribs


  • 1 tsp instant coffee
  • 1/4 cup hot water
  • 1/2 cup orange juice
  • 3/4 cup plum sauce
  • 2 tbs brown sugar
  • 2 tbs chipoltes in adobo sauce, minced
  • 3 lbs pork back ribs

Dissolve the instant coffee in the 1/4 cup of hot water.

In a small saucepan, combine the coffee water and the rest of the ingredients except the ribs.

Bring to boil over medium heat, reduce heat for a low boil and boil for about 5 minutes or until sauce is slightly reduced and slightly syrupy.  Remove from heat; cool.

Preheat oven to 350 degrees F. 

Line a large roasting pan with aluminum foil.  Lay ribs in a single layer in pan.

Reserve 2/3 cup of the sauce for basting.  Pour remaining sauce over ribs, coating both sides well.  

Cover pan with aluminum foil and bake at 350 degrees F for 1 hour.  Remove foil and baste with remaining sauce.  Bake for another 60 minutes.

Remove from oven and let the ribs rest 10-15 minutes before cutting into portions and serving.

Makes 4 serving.

Smokey Chipolte Ribs
Smokey Chipolte Ribs


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