Baby Back Ribs With Chipotle Honey Barbecue Sauce

Name: Baby Back Ribs With Chipotle Honey Barbecue Sauce
Prep time: 24 h
Cook time: 2 h
Total time: 26 h
Yield: 4 serving(s)
Ingredients: 1 cup honey; 1 cup ketchup; 1/2 cup apple cider vinegar; 2 tablespoons reduced sodium soy sauce or 2 tablespoons tamari; 1 -2 chipotle chile in adobo, stems trimmed, chopped, depending upon taste; 2 tablespoons adobo sauce, depending upon taste (from the can of chilies); 2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon grated fresh garlic; 1 teaspoon coarse salt; 5 lbs baby back ribs, each rack halved (2 racks about 2 1/2 pounds each); coarse salt & freshly ground black pepper

Submitted by gailanng

"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."

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Ready In:: 26hrs
Ingredients:: 12
Serves:: 4

ingredients

Chipotle Honey Barbecue Sauce
1 cup honey
1 cup ketchup
¹⁄₂ cup apple cider vinegar
2 tablespoons reduced sodium soy sauce or 2 tablespoons tamari
1 -2 chipotle chile in adobo, stems trimmed, chopped, depending upon taste
2 tablespoons adobo sauce, depending upon taste (from the can of chilies)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon grated fresh garlic
1 teaspoon coarse salt
Ribs
5 lbs baby back ribs, each rack halved (2 racks about 2 1/2 pounds each)
coarse salt & freshly ground black pepper

directions

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.

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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