Easy Chipotle Bbq Ribs Food

FALL APART OVEN BAKED RIBS WITH CHIPOTLE BBQ SAUCE

Steps:

• Combine the Rub ingredients in a bowl.
• Pat the ribs dry, then rub with the Rub. If time permits, refrigerate, covered, for at least 2 hours or overnight.
• Take ribs out of the fridge, place in a large baking dish in a single layer (squished is ok, they will shrink slightly).
• Preheat oven to 160C/325F.
• Pour beer into the baking dish and cover with a lid (use foil if you don't have a lid). Place in the oven and cook for 1 hour.
• Meanwhile, make the Sauce.
• Take out of the oven and remove lid. Pour the sauce over the ribs, then return to the oven (uncovered).
• Bake for 45 minutes to 1 hour 15 minutes, turning once or twice, until the ribs are cooked to your liking. The meat should be very tender and comes off the bone easily, and the sauce should be thick and "jam-like". If the pan starts looking dry, add a splash of water.
• To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice browned finish on top (this is an optional step).
• Serve, garnished with fresh coriander/cilantro leaves and wedges of lime.

GRILLED BABY BACK RIBS WITH CHIPOTLE BARBECUE SAUCE

Steps:

• Place the pork ribs on a large cutting board and remove the membrane that covers the bones. To do this, slip a dull knife under the membrane, and then with the aid of a paper towel grasp membrane with fingertips, and strip it away from the bones.
• Transfer ribs to a large baking sheet, pat dry, and set aside. In a small bowl, stir together the seasoned salt, pepper, 1 tsp chipotle, cumin, and sugar. Rub mixture on both sides of the ribs with your fingers.
• Cover with aluminum foil and let sit for about 1 hour at room temp. Meanwhile, mix barbecue sauce, 1/2 tsp chipotle powder, garlic powder, and lime juice in a small saucepan over medium heat. Stir in and let simmer for 4-5 minutes.
• Prepare charcoal grill for indirect cooking. To do this, bank charcoal into a slope against one side of the grill. Oil the grill grate. Place the ribs to cook, covered, on the part of the grate opposite the bank of coals, so that they will cook slowly over a longer amount of time.
• To maximize moisture, place a small disposable aluminum pan filled with hot water on the bottom of the grill beneath the ribs. If space allows, you can set another small pan filled with hot water on the grate directly above the coals.
• Position the top vent holes of the lid of the grill so that they overlie the ribs, and leave them open at least half-way. This will enhance the smoky flavor. Also open the bottom vents to about half-way initially.
• After 40 minutes from the start of cooking, check ribs. If they appear to be browning/cooking too fast, cut back on the heat by narrowing down the bottom vent holes.
• Keep checking every 20 minutes until ribs have cooked for about 75-85 minutes total. Brush on the sauce for the last 30 minutes of cooking. Remove when done/tender. Brush on more sauce and serve with oregano on top. Enjoy!

SIMPLE BBQ RIBS

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

EASY CHIPOTLE BBQ RIBS

Steps:

• Place ribs in Dutch oven or stockpot. Add enough cold water to completely cover ribs; cover with lid. Bring to boil; simmer on medium-low heat 20 min. Meanwhile, mix remaining ingredients until blended.
• Heat grill to medium heat. Drain ribs; place on grill grate. Grill 10 min. or until done, turning occasionally and brushing generously with barbecue sauce mixture.

CHIPOTLE-PLUM BBQ PORK RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
• Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.
• Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.

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.

SPICE RUBBED GRILLED AMERICAN BISON SHORT RIBS WITH ORANGE HONEY CHIPOTLE BBQ SAUCE

Steps:

• Combine the ancho, paprika, cumin, cinnamon, 2 tablespoons salt and 1 teaspoon pepper in small bowl. Sprinkle both sides of the ribs with salt and pepper, and then rub the spice mix onto the top of the ribs. Put on a baking sheet lined with aluminum or parchment. Let the ribs sit at room temperature for 30 minutes.
• Heat a charcoal or gas grill to high for direct grilling. Brush the ribs on both sides with oil and grill, spice-side down, until golden brown and slightly charred, about 4 minutes. Flip and grill another 4 minutes. Brush with some of the Orange Honey Chipotle BBQ Sauce during the last minute of grilling. Remove to a platter and brush with more of the sauce.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook until soft, about 2 minutes. Add the orange juice and zest and cook until slightly reduced.
• Add the ketchup, honey, vinegar, chipotle puree, soy sauce, ancho powder and salt, and bring to a simmer, stirring occasionally and simmer until slightly thickened, about 10 minutes. Remove from the heat and let cool to room temperature.

CHIPOTLE MANGO BARBECUE SAUCE

Steps:

• In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
• Process until smooth, about 15 seconds.
• Scrape down sides with a rubber spatula.
• Pulse 2 or 3 times.
• Fold in diced mango and refrigerate overnight before using.
• Tastes great over pork.

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.

MEXICAN-STYLE CHILLI RIBS

Steps:

• Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
• To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
• Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
• For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).