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
HONEY CHIPOTLE RIBS
These tender Honey Chipotle Ribs are grilled until they develop a wonderful char and are both sweet and spicy.
Provided by Christin Mahrlig
Categories Main Course
Time 3h25m
Number Of Ingredients 8
Steps:
- With a knife, remove the membrane on the back of the ribs. Rinse and pat dry the ribs.
- Brush front and backs of ribs with honey.
- Combine chipotle chili powder, paprika, garlic powder, salt, and pepper and sprinkle on ribs, using about 75% on the meaty side of the ribs. Wrap ribs in a double layer of heavy-duty aluminum foil. Let sit at room temperature for 30 minutes.
- Preheat oven to 275 degrees. Place ribs on a baking sheet and place in oven for 2 hours and 30 minutes. Remove from oven and let cool slightly before proceeding. Or you can refrigerate them overnight.
- Heat grill to medium-high heat. Remove rack of ribs from aluminum foil and brush both sides with BBQ sauce. Place on grill meaty side down and grill until you get nice char marks, about 5-10 minutes. Flip over and grill another 5-10 minutes.
- Serve with additional BBQ Sauce.
Nutrition Facts : Calories 875 kcal, ServingSize 1 serving
HONEY CHIPOTLE RIBS
Honey Chipotle Ribs recipe from Pati's Mexican Table Season 3, Episode 12 "Girls Just Wanna Have Fun"
Provided by Pati Jinich
Categories Main Course
Time 2h35m
Number Of Ingredients 13
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.
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.
HONEY-CHIPOTLE PORK RIBS
Steps:
- In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.
- Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. A little charring on the pork is desired. Remove pork from heat and slather with remaining sauce.
SPICE RUBBED RIBS WITH CHIPOTLE-HONEY GLAZE
Provided by Bobby Flay
Time 14h
Yield 4 servings
Number Of Ingredients 17
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.
HONEY GARLIC RIBS
Easy to make, these ribs are delicious served either hot or at room temperature. So this is a great recipe for a casual dinner party that you can make ahead. The sauce is great served over rice.
Provided by Laurie Thompson
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
- Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
- Bake for 1 hour, turning every 20 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 21.7 g, Cholesterol 120.1 mg, Fat 30.1 g, Fiber 0.1 g, Protein 29.5 g, SaturatedFat 11 g, Sodium 929 mg, Sugar 20.8 g
HONEY BARBECUED RIBS
"My family celebrates four birthdays in July, and these tender ribs are a must at our joint get-together," writes Joyce Duff of Mansfield, Ohio. Honey adds wonderful flavor to the homemade sauce.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender; drain. , Meanwhile, combine the remaining ingredients. Grill ribs, uncovered, over medium heat for 10-12 minutes, basting with sauce and turning occasionally.
Nutrition Facts : Calories 666 calories, Fat 21g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 1324mg sodium, Carbohydrate 80g carbohydrate (67g sugars, Fiber 1g fiber), Protein 40g protein.
CHIPOTLE DRY RUB
This is a delicious dry rub that we use on ribs and sometimes chicken. Rub liberally on baby back ribs, chicken or short ribs, then throw the meat on the grill. You can substitute smoked paprika for regular paprika.
Provided by Kristen
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 6
Steps:
- Mix the brown sugar, ground chipotle, paprika, mustard powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.4 g, Fat 0.7 g, Fiber 0.5 g, Protein 0.6 g, Sodium 874.6 mg, Sugar 3.4 g
HONEY CHIPOTLE BARBECUE SAUCE
Smokey and sweet. Not only a good mop for bbq pork, chicken or seafood, but also to dip chicken fingers.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 9
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.
SLOW COOKER HOT HONEY RIBS
These simple, snackable ribs are slow cooked until they are very tender. Then the ribs are brushed with spicy honey, and broiled for 2 minutes to caramelize. Don't worry that the ribs go into the slow cooker without liquid; the heat is gentle enough that the ribs do not burn, and the meat releases liquid as it cooks, so it braises in its own spiced juices. (You could also make these ribs in a pressure cooker by following this recipe.) One thing to note: Red chiles taste best in this recipe because green chiles are less sweet and can taste grassy. Any spicy red chile will work beautifully, and red-pepper flakes work in a pinch. If you prefer green chiles, however, you can use them.
Provided by Sarah DiGregorio
Categories dinner, finger foods, meat, appetizer, main course
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Add the sweet and hot smoked paprika, mustard and garlic powders and several generous grinds of black pepper to a small bowl; mix to combine.
- Remove the ribs from the packaging and pat them dry with paper towels. (The easiest place to do this is the sink.) Turn the ribs over to remove the membrane that covers the back of the ribs: Grasp one end of the membrane with paper towels to keep your hands from slipping and pull; the membrane should pull right off in one or two sheets. (If it is not easy to pull off you can skip this step.) Season the ribs all over, front and back, using about 1 tablespoon of salt per rack of ribs. Coat the ribs in the spice mixture, patting it all over both sides of the ribs.
- Lightly coat a 6- to 8-quart slow cooker pot with oil or cooking spray. With the meaty sides facing out and the bones pointing up, coil the ribs into the pot, standing them up in a circle. (You do not need to add liquid.) Cook on low until the meat is very tender when flaked with a fork, but the ribs are not quite falling apart, 6 to 8 hours.
- Meanwhile, make the hot honey: Combine the honey, chiles and lime peel in a small saucepan over medium heat. Let the mixture get very hot, until it simmers and then starts to foam, about 2 minutes. Remove it from the heat, pour it into a small heatproof bowl and set aside. (The honey can be made several days in advance. When it cools, cover it, and store it at room temperature.)
- Line a sheet pan with foil. Using tongs, transfer the ribs to the sheet pan, meaty side up. Heat the broiler. Remove the lime zest from the honey (leave the chiles in) and stir the lime juice and apple cider vinegar into the honey. Using a spoon, drizzle the honey all over the ribs, using about half the honey, but leaving the chiles in the bowl.
- Broil the ribs until they are caramelized, sizzling and lightly charred in spots, 2 to 3 minutes. (Check the ribs every 30 seconds or so to prevent burning, and rotate them to make sure that all the surfaces get caramelized.) Season the ribs with salt then drizzle more of the hot honey and chiles this time over the ribs, to taste. Serve with any remaining hot honey on the side.
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