Maple Chipotle Barbecue Baby Back Ribs Recipes

MAPLE CHIPOTLE BARBECUE BABY BACK RIBS

Steps:

• 1. Bring large pot of water to boil. Add ribs, salt and bay leaves. Reduce heat to medium-low; simmer gently for about 60 minutes or until cooked through and very tender but not falling off the bone. Drain well; discard bay leaves.
• 2. To make Maple Chipotle Barbecue Sauce, meanwhile, in saucepan, melt butter over medium heat; cook onions, jalapeno and garlic, stirring occasionally, for 2 or 3 minutes or until softened. Add chipotle chili powder, cumin, oregano, salt, black pepper and cayenne; cook for 2 or 3 minutes or until fragrant. Stir in ketchup, maple syrup, vinegar, brown sugar, mustard and Worcestershire sauce. Bring to boil; reduce heat and simmer for 20 to 25 minutes or until thickened.
• 3. To make sweet potatoes, preheat oven to 400 degrees. Line baking sheet with parchment paper. Toss together sweet potatoes, oil, cumin and salt. Arrange in single layer on prepared baking sheet. Bake, turning once, for about 25 minutes or until golden brown and tender.
• 4. Meanwhile, toss ribs with half of the barbecue sauce. Arrange in single layer, 1 inch apart, on foil-lined baking sheet. Bake alongside sweet potatoes for about 25 minutes or until sauce starts to caramelize and ribs are heated through. Serve ribs with sweet potato fries and remaining barbecue sauce. Serve with lime wedges and garnish with chopped fresh cilantro, if desired.
• 5. Tips:
• 6. For convenience, use prepared frozen sweet potatoes and bake according to package directions.
• 7. To make ahead, boil the ribs, prepare barbecue sauce and toss together; refrigerate in airtight container for up to 2 days.
• 8. For less-spicy ribs, reduce chipotle chili powder to 4 teaspoons and omit cayenne pepper.

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.

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.

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 GLAZED RIBS

Steps:

• Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
• In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
• Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
• Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.