Chipotle Honey Barbecue Ribs Recipes

HONEY-CHIPOTLE BARBECUE RIBS

Steps:

• At least 1 hour before grilling, soak wood chips in enough water to cover. Remove membrane from non-meaty side of ribs by loosening membrane at one end, holding with a paper towel, and pulling across the rib bones; discard membrane. Brush meaty side of ribs with adobo sauce. Sprinkle Mexican Rib Rub evenly over all sides of ribs; rub in with your fingers.
• Drain wood chips. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Sprinkle wood chips over coals. Place rack of ribs on grill rack over drip pan (cut rack of ribs to fit, if necessary). Cover; grill for 1-1/2 to 1-3/4 hours or until ribs are tender, basting with Mop Sauce four times during the first 1-1/4 hours of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Add wood chips according to manufacturer's directions. Grill as above.) Discard any remaining Mop Sauce. Serve ribs with Honey-Chipotle Barbecue Sauce. Mop Sauce
• In a small disposable foil pan combine Honey-Chipotle Barbecue Sauce, Mexican beer, and cider vinegar. Place pan on grill to keep warm. Add beer as necessary to keep Mop Sauce thin. Mexican Rib Rub
• In a small bowl combine brown sugar, ground chile pepper, kosher salt, garlic powder, and oregano. Honey-Chipotle Barbecue Sauce
• In a medium saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Stir in tomato sauce, honey, vinegar, lime juice, mustard, Worcestershire sauce, and chipotle chile peppers. Remove from heat; stir in tequila.
• Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce is desired consistency, stirring occasionally.

HONEY CHIPOTLE RIBS

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.

CHIPOTLE-HONEY BARBECUE RIBS

Steps:

• Trim the excess fat off the ribs and place them on a large piece of foil.
• Mix together the spices for the chipotle rub and rub half onto the top of meat, flip and repeat on the other side with the remaining rub. Let sit for 20-30 minutes.
• While the ribs are sitting, whisk together all of the ingredients for the honey barbecue sauce in a medium bowl. Cover and keep in the refrigerator until needed.
• Mix together the apple cider vinegar and water and set aside.
• Turn only one side of your grill on. You can either lay the ribs directly on the grill rack or on top of the foil, but be sure to place them to the side of the grill without the flame.
• Close the lid of the grill and cook for 30 minutes, maintaining a temperature of 350°F. Adjust the heat as needed by lowering the burner rather than opening the grill.
• After the 30 minutes is up, put the ribs back onto the foil and fold the sides up to prevent any liquid from running off.
• Pour the apple cider vinegar mixture over the ribs and wrap tightly in the foil. Return the ribs to the same area of the grill and cook at 375°F for another 30 minutes.
• Check the ribs after 30 minutes. If they still appear to be under-cooked, return them to the grill for another 10-15 minutes until they are cooked through.
• Once the ribs are cooked through, lower the heat so the temperature stays around 250°F.
• Open the foil and baste the top half of the ribs with some of the honey barbecue sauce. Close the grill lid.
• After 5 minutes, flip the ribs out and repeat the process on the other side. Continue flipping the ribs and basting every 5 minutes for a total of 30 minutes.
• After the last 5 minute cooking cycle, remove the ribs from the grill. Slice and serve.

HONEY CHIPOTLE RIBS

Steps:

• In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.
• Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.
• When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.
• Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.

SLOW-COOKER CHIPOTLE RIBS

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.

CHIPOTLE BARBECUE RIBS

Steps:

• For the ribs: Preheat the oven to 350 degrees F. Line a large rimmed baking pan with foil.
• Place the ribs on the prepared baking pan meat-side up. Sprinkle them with the paprika, garlic powder, 1 tablespoon salt and a generous amount of pepper. Rub the spices all over the ribs.
• Cover the pan tightly with foil and bake until the meat is very tender and can easily be pulled off the bone, about 2 hours.
• For the barbecue sauce: Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring often, until very soft and golden brown, about 20 minutes. Add the garlic and cook, stirring, 1 minute. Add the ketchup, orange juice, Worcestershire, chipotles and adobo and 1/2 cup water. Increase the heat to bring to a boil, then reduce the heat to keep at a simmer until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Alternately, an immersion blender can be used in the pot.
• Finish the ribs: Preheat the grill to medium-high (or set the oven to broil).
• Reserve about a cup of the barbecue sauce for serving alongside the ribs. Brush a small amount of the remaining sauce on the bone side of the ribs and a generous amount on the meaty side.
• Grill the ribs, meaty-side up, until the underside is lightly charred, about 3 minutes. Turn the ribs over and grill until the meaty side is charred in spots, 3 to 5 minutes (if using the oven, simply broil for 3 to 5 minutes). Transfer to a cutting board and cut each rack in half. Serve immediately with the reserved sauce on the side.

SPICE RUBBED RIBS WITH CHIPOTLE-HONEY GLAZE

Steps:

• 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.

BABY BACK RIBS WITH CHIPOTLE HONEY BARBECUE SAUCE

Steps:

• 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.

HONEY CHIPOTLE BARBECUE SAUCE

Steps:

• Combine all ingredients in a food processor and blend until very smooth, 1-2 minutes. Refrigerate.
• Sauce may become quite thick once refrigerated. Just heat for a few seconds in microwave.
• Recipe can be doubled or tripled and the level of chipotle pepper can be adjusted to suit personal preferences.

CHIPOTLE AND HONEY GLAZED RIBS

Steps:

• 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.