Chipotle Orange Pork Ribs Recipe 465 Food

ORANGE-CHIPOTLE GLAZED COUNTRY-STYLE RIBS

Steps:

• Heat grill to medium-high heat.
• Grill ribs 6 min. on each side. Meanwhile, blend remaining ingredients in blender until smooth.
• Reserve 3/4 cup sauce; brush ribs with some of the remaining sauce. Grill 20 to 25 min. or until done, turning occasionally and brushing with remaining sauce. Remove from grill. Let stand 5 min. Meanwhile, bring reserved sauce to boil; simmer on medium-low heat 5 min., stirring frequently.
• Cut ribs into bite-size pieces; place in large bowl. Add sauce; toss to coat.

CHIPOTLE ORANGE PORK RIBS RECIPE - (4.6/5)

Steps:

• In a med sized bowl, combine the chipotles and sauce with the garlic, marmalade,vinegar,soy sauce, brown sugar, oil, cumin and salt. place the sliced onion in the crock pot. Top with the pork ribs. Pour the sauce over all and give a quick stir to coat the ribs. cover and cook on low 8-10 hours or on high 4-5 hours.

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.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

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.

ORANGE-CHIPOTLE PORK CHOPS

Steps:

• In a blender or food processor, combine chipotles, salt and orange juice.
• Place in a shallow dish together with pork chops and marinate in the refrigerator for at least 1 hour.
• Take chops out of marinade; reserve marinade.
• Put marinade in a small saucepan and reduce until 1/3 of the liquid remains, about 10 to 15 minutes.
• In a frying pan, place pork chops and cook in medium-high heat until cooked through, about 15 minutes.
• Take chops out of the pan, and drain any excess oil.
• Put the pan on high heat and cook until no liquid remains and a glaze is formed on pan.
• Take pan away from the heat and put the pork chops back on the pan.
• Add the 1/4 cup orange liqueur and flambe.
• When the flames die out take chops out of the pan and keep warm.
• Put the pan back on the stove and add the reduced marinade.
• Heat until starting to boil.
• Put the chops in a serving platter and pour some sauce on top.
• Enjoy.

GRILLED ORANGE-CHIPOTLE PORK RECIPE

Steps:

• Heat grill to medium heat.
• Mix dressing, marmalade and chipotle peppers. Reserve 1/4 cup dressing mixture.
• Grill meat, bell peppers and onions 10 min. or until meat is done (145ºF), turning occasionally and brushing with remaining dressing mixture for the last 2 min. Remove meat and vegetables from grill; let meat stand 5 min. Meanwhile, cut bell peppers into strips and onions into thinner wedges; place in medium bowl. Add reserved dressing mixture; toss to coat.
• Cut meat into 6 pieces; place over rice. Top with vegetable mixture and sour cream.

ORANGE-SOY-BRAISED PORK RIBS

Steps:

• Put oven rack in middle position and preheat oven to 325°F.
• Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.
• Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
• Braise ribs in oven until very tender, about 2 hours.
• Reduce oven temperature to 200°F.
• Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.
• Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.
• Brush glaze generously on ribs.
• Serve!

CHIPOTLE-ORANGE PULLED PORK

Steps:

• Heat the oven to 325 degrees.
• In a dutch oven large enough to hold shoulder, heat the oil over medium-high heat.
• Season the pork with 1 1/2 tsps. salt and one-fourth teaspoons pepper, place it in the skillet and sear, turning occasionally, until deep golden brown all over, about 15 minutes total.
• Meanwhile, put the broth, juice, vinegar, zest, adobo sauce, cumin, garlic, chiles, onions, one-half teaspoons salt and one-fourth teaspoons pepper into a blender; purée until smooth.
• Pour the excess fat out of the oven after removing shoulder to plate. Carefully pour about 1 cup of the chipotle-orange purée into the dutch oven and cook briefly, scraping up any browned bits. Scatter the bay leaves and thyme in the casserole, replace the pork & cover with the rest of the puree. Top with a tight- fitting lid; bake for 2 1/2 hours.
• Carefully uncover the pork and flip over the roast.
• Baste it with the juices, then re-cover and return to the oven. Continue cooking until very tender, about 2 hours more.
• Set aside, covered, for about 30 minutes, then uncover and pour the contents of the casserole into a colander set over a large bowl; discard bay leaves.
• When cool enough to handle, tear the pork into shreds, discarding any fat, and transfer to a large bowl. Skim off and discard fat from the juices, then add the juices to the shredded meat and toss well.