SLOW-COOKER CHIPOTLE RIBS
Provided by Food Network Kitchen
Time 7h55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the ribs all over with salt and pepper, then brush with the vegetable oil. Combine the brown sugar, chile powder, cumin and oregano in a small bowl. Sprinkle the spice mixture all over the ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart slow cooker. Cover and cook on low, 7 1/2 hours.
- Preheat the broiler and line a baking sheet with foil. Whisk the barbecue sauce with the agave in a bowl. Transfer the ribs to the prepared baking sheet and brush both sides with half of the barbecue sauce mixture. Turn bone-side down and broil until the glaze is bubbling and browned, 3 to 5 minutes.
- Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce.
Nutrition Facts : Calories 1230 calorie, Fat 82 grams, SaturatedFat 29 grams, Cholesterol 315 milligrams, Sodium 750 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 77 grams, Sugar 36 grams
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
CHIPOTLE SALSA RIBS
Did someone say barbecue? Create fiery flavor by rubbing and saucing tasty ribs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 6h10m
Yield 6
Number Of Ingredients 11
Steps:
- Mix all Southwestern Rub ingredients in small bowl. Rub mixture over ribs. Wrap tightly in plastic wrap and refrigerate at least 4 hours but no longer than 12 hours.
- Heat coals or gas grill for indirect heat. If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Place ribs over drip pan or over unheated side of gas grill. Cover and grill over medium heat 1 hour 30 minutes to 2 hours, turning occasionally, until tender.
- Mix salsa, chili sauce and marmalade in small bowl. Brush over ribs during last 10 to 15 minutes of grilling. Heat remaining salsa mixture to boiling; boil and stir 1 minute. Cut ribs into serving-size pieces. Serve salsa mixture with ribs.
Nutrition Facts : Calories 610, Carbohydrate 11 g, Cholesterol 175 mg, Fat 2 1/2, Fiber 1 g, Protein 43 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 7 g, TransFat 0 g
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.
GRILLED PORK RIBS WITH CHIPOTLE BARBECUE SAUCE
Barbecue? Create finger-lickin' ribs with a sauce that smokes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
- Brush meaty sides of pork ribs with oil; sprinkle with thyme. Place pork, meaty sides up, on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour 30 minutes to 2 hours or until no longer pink when cut near bone and pork is tender.
- Meanwhile, in 3-quart saucepan, mix Chipotle Barbecue Sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Brush sauce over pork 2 or 3 times during last 15 minutes of grilling.
- Heat any remaining sauce to boiling; boil and stir 1 minute. Cut pork into serving pieces; serve with remaining sauce.
Nutrition Facts : Calories 580, Carbohydrate 31 g, Cholesterol 130 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 28 g, TransFat 0 g
EASY CHIPOTLE BBQ RIBS
Enjoy the sweet and spicy flavor of these Easy Chipotle BBQ Ribs. The addition of orange marmalade and chopped chipotle peppers are what make the sauce on our Easy Chipotle BBQ Ribs so special. They're sure to be a great addition to your family cookout.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place ribs in Dutch oven or stockpot. Add enough cold water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Meanwhile, mix remaining ingredients until blended.
- Heat grill to medium heat. Drain ribs; place on grill grate. Grill 10 min. or until done, turning occasionally and brushing generously with barbecue sauce mixture.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 16 g
GRILLED BABY BACK RIBS WITH CHIPOTLE BARBECUE SAUCE
Well-seasoned baby back ribs, grilled to perfection, and brushed with a tangy, sweet, and spicy chipotle barbecue sauce. They are finger-licking delicious and a real summer hit!
Provided by Denise Browning
Categories Main Course
Time 1h40m
Number Of Ingredients 10
Steps:
- Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and strip it away from the bones.
- Transfer ribs to a large baking sheet, pat dry, and set aside. In a small bowl, stir together the seasoned salt, pepper, 1 tsp chipotle, cumin, and sugar. Rub mixture on both sides of the ribs with your fingers.
- Cover with aluminum foil and let sit for about 1 hour at room temp. Meanwhile, mix barbecue sauce, 1/2 tsp chipotle powder, garlic powder, and lime juice in a small saucepan over medium heat. Stir in and let simmer for 4-5 minutes.
- Prepare charcoal grill for indirect cooking. To do this, bank charcoal into a slope against one side of the grill. Oil the grill grate. Place the ribs to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time.
- To maximize moisture, place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs. If space allows, you can set another small pan filled with hot water on the grate directly above the coals.
- Position the top vent holes of the lid of the grill so that they overlie the ribs, and leave them open at least half-way. This will enhance the smoky flavor. Also open the bottom vents to about half-way initially.
- After 40 minutes from the start of cooking, check ribs. If they appear to be browning/cooking too fast, cut back on the heat by narrowing down the bottom vent holes.
- Keep checking every 20 minutes until ribs have cooked for about 75-85 minutes total. Brush on the sauce for the last 30 minutes of cooking. Remove when done/tender. Brush on more sauce and serve with oregano on top. Enjoy!
Nutrition Facts : Calories 550 kcal, Carbohydrate 40 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 118 mg, Sodium 1972 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
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.
HONEY-CHIPOTLE GLAZED RIBS
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
Steps:
- 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
CHERRY-CHIPOTLE GLAZED BACK RIBS
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
Steps:
- 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
MAPLE CHIPOTLE BARBECUE BRAISED RIBS
A friend made these, and I asked her for the recipe. She had found it on Pinterest. I made some adjustments when I made them. They technically are not braised since they are not seared in the beginning, I think I might try that next time, but this is written the way that she and I made them. They are definitely a labor of love. Whenever I make ribs, I am reminded why they are $15-$25 dollars a plate in the restaurant!
Provided by WorkingMom2three
Categories Pork
Time P1DT4h
Yield 25 ribs, 6-10 serving(s)
Number Of Ingredients 24
Steps:
- Place ribs in a single layer in a large covered roasting pan or on a cookie sheet that you have covered with aluminum foil.
- Rub all over the surface of the ribs with rub. You can do this step the day before and let the ribs marinate in the spices overnight to infuse the flavor into the meat.
- Cover the ribs with foil and bake in a 300 degree oven for 1.5 hours.
- Make the barbecue sauce: In a small sauce pan, cook the onions and garlic in the olive oil until well softened and beginning to caramelize.
- Add the other ingredients and simmer slowly for about 20-30 minutes or until reduced by .25 the initial volume, stirring often.
- When cool, puree in a blender or food processor until smooth.
- After the ribs have dry cooked for ~1.5 hours, let them cool to be able to cut the meat into individual ribs and place in a covered roasting pan.
- Combine the braise ingredients and add the braise to the pan, cover, and return to the oven for 1.5 - 2 hours or until they are very tender with the meat falling off the bones.
Nutrition Facts : Calories 1245.4, Fat 84, SaturatedFat 28.9, Cholesterol 278, Sodium 1615.3, Carbohydrate 47.5, Fiber 3.3, Sugar 36.3, Protein 73.3
OVEN-ROASTED RIBS WITH CHIPOTLE-MOLASSES BARBECUE SAUCE
Traditionally, ribs are slow-cooked in a special barbecue pit, but in this recipe, brought to us by renowned chef Bobby Flay, they can be prepared with delicious results in an oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- In a medium saucepan over medium-high heat, combine soy sauce, ginger, and garlic. Bring to a boil. Remove from heat, and add ice. Divide between 2 large roasting pans. Place a rack in each roasting pan. Top each rack with a rack of ribs, and season both sides with salt and pepper. Transfer to oven, and roast for 20 minutes. Continue roasting, basting with sauce every 10 minutes, until caramelized and crusty, about 1 hour and 15 minutes more.
- Remove from oven. Cut ribs between the bones, and serve with chipotle-molasses barbecue sauce and peanut-green onion relish on the side.
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