FALL APART OVEN BAKED RIBS WITH CHIPOTLE BBQ SAUCE
Pork ribs slow cooked in the oven until tender and falling off the bone, coated with a homemade Barbecue Sauce with a great balance of sweet, tang and heat. A one pan recipe! This is one of those recipes that is very forgiving with both cook time and substituting ingredients.
Provided by Nagi | RecipeTin Eats
Categories Oven Slow Cooked
Time 17m
Number Of Ingredients 23
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.
Nutrition Facts : ServingSize 569 g, Calories 723 kcal, Carbohydrate 26.5 g, Protein 49.7 g, Fat 46.6 g, SaturatedFat 17.8 g, Cholesterol 203 mg, Sodium 2672 mg, Fiber 6.3 g, Sugar 6.8 g
CHIPOTLE BARBECUE RIBS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 12
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-PLUM BBQ PORK RIBS
Provided by Marcela Valladolid
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 7
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.
EASY CHIPOTLE BBQ RIBS
Enjoy the sweet and spicy flavor of these Easy Chipotle BBQ Ribs. The addition of orange marmalade and chopped chipotle peppers are what make the sauce on our Easy Chipotle BBQ Ribs so special. They're sure to be a great addition to your family cookout.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 16 g
BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE
Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer. To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned. Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
Provided by John Willoughby
Categories dinner, meat, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
- In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
- Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
- Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
- Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.
Nutrition Facts : @context http, Calories 781, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 2 grams, Protein 68 grams, SaturatedFat 9 grams, Sodium 1155 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED BABY BACK RIBS WITH CHIPOTLE BARBECUE SAUCE
Well-seasoned baby back ribs, grilled to perfection, and brushed with a tangy, sweet, and spicy chipotle barbecue sauce. They are finger-licking delicious and a real summer hit!
Provided by Denise Browning
Categories Main Course
Time 1h40m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 550 kcal, Carbohydrate 40 g, Protein 34 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 118 mg, Sodium 1972 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
CHERRY-CHIPOTLE GLAZED BACK RIBS
Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 23
Steps:
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
- Serve ribs with remaining glaze.
Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g
GRILLED PORK CHOPS WITH CHIPOTLE-HONEY BARBECUE SAUCE
Make and share this Grilled Pork Chops With Chipotle-Honey Barbecue Sauce recipe from Food.com.
Provided by True Texas
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over medium-high heat, heat the oil. Add the onion, reduce the heat to medium-low and cook until softened and just beginning to brown, about 10 minutes. Add the ketchup, vinegar, honey, adobo sauce and salt and stir to combine. Reduce the heat to low and cook, uncovered, for 15 minutes. Remove the pan from the heat. Spoon about 1/2 cup of the sauce into a small bowl; set aside. Cover the pan to keep the remaining sauce warm.
- Preheat the grill.
- Season the pork chops on both sides with salt and pepper to taste and lightly brush with oil. Place the chops on the hottest part of the grill and cook until browned. Turn the pork chops and brush the browned sides with sauce from the bowl. Cook the chops until the other side is brown, then turn and transfer to a cooler part of the grill and continue to cook, basting occasionally with the sauce, until cooked through, about 8 minutes, depending on the thickness of the chops.
- Serve the chops with some of the reserved warm sauce spooned over each chop.
Nutrition Facts : Calories 423.2, Fat 21.5, SaturatedFat 5.5, Cholesterol 75, Sodium 1028.7, Carbohydrate 35.4, Fiber 0.6, Sugar 32.3, Protein 23.9
CHIPOTLE BARBECUE SAUCE
This is a nice, simple chipotle sauce...this amount is enough for a slab of ribs or one whole cut-up chicken. Slap it on during the last few minutes of grilling, if done sooner, it may blacken and burn quickly.
Provided by Hey Jude
Categories Sauces
Time 17m
Yield 1 cup
Number Of Ingredients 10
Steps:
- In a medium saucepan, combine olive oil, garlic powder, chipotle chile powder and cumin.
- Allow to heat through, while stirring, for 1 minute. Add red wine and brown sugar. Simmer for 2-3 minutes.
- Add soy sauce, vinegar, ketchup and Worcestershire sauce.
- Simmer 2 minutes more. Remove from heat; allow to cool slightly before using.
- * grill ribs, pork, chicken, etc., until almost cooked and then brush on the sauce, turning constantly, until glazed and smells really good.
Nutrition Facts : Calories 385.4, Fat 14.2, SaturatedFat 2, Sodium 2415.5, Carbohydrate 50.4, Fiber 1.1, Sugar 42.8, Protein 4.7
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- Pat the Smithfield Extra Tender Fresh Pork St. Louis Style Ribs dry with paper towels and place the ribs on a foil lined baking sheet. Set aside.
- In a small bowl, combine the ingredients for the spice rub, except for the honey. Use a silicon brush to apply the honey to both sides of the ribs. Sprinkle the spice rub and use your hands to rub it all over the meat.
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