Maple Chipotle Barbecue Baby Back Ribs Recipes

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.

MAPLE CHIPOTLE BARBECUE BRAISED RIBS

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.

MAPLE CHIPOTLE BARBECUE BRAISED RIBS

Steps:

• Combine the ginger, cumin, black pepper, thyme, garlic powder, oregano, salt and chipotle powder.
• Rub all over the surface of the ribs. (You can do this step the day before and let the ribs marinate in the spices overnight if you like to really infuse the flavor into the meat.)
• Place ribs in a single layer in a large covered roasting pan or on a cookie sheet that you will cover completely with aluminum foil. Cook for about an hour and a half at 300 degrees.
• At this stage cut the meat into individual ribs and place in a covered roasting pan. To the pan add all of the remaining ingredients.
• Cover and return to the oven for 1 1/2 to 2 hours or until they are very tender with the meat falling off the bones.

CHIPOTLE GLAZED BABY BACK RIBS

Steps:

• Season the Ribs. Combine all the dry rub ingredients in a food processor and run until thoroughly blended. Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight. You'll probably have a little dry rub left; in a tightly closed jar in the refrigerator it will last several months.
• First Rib Cooking: Heat the oven to 300 degrees. Lay the ribs in a single layer on two rimmed baking sheets and bake for about 1 1/4 hours, until the meat is tender when tested with a fork. (This cooking may be done early in the day you're serving. Cover and refrigerate the cooked ribs until an hour before serving).
• Second Rib Cooking. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium-hot and covered with a white ash. In a food processor, blend the can of chipotles with the honey. Scrape into a small bowl and carry to the grill, along with a basting brush.
• Lay the ribs on the grill, convex-side down. When hot and well browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.
• Cut the ribs apart and serve immediately.