HONEY CHIPOTLE RIBS
Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. -Caitlin Hawes, Westwood, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender., In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally., Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.
Nutrition Facts : Calories 515 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1674mg sodium, Carbohydrate 54g carbohydrate (49g sugars, Fiber 1g fiber), Protein 23g protein.
HONEY CHIPOTLE RIBS
Honey Chipotle Ribs recipe from Pati's Mexican Table Season 3, Episode 12 "Girls Just Wanna Have Fun"
Provided by Pati Jinich
Categories Main Course
Time 2h35m
Number Of Ingredients 13
Steps:
- In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.
- Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.
- When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.
- Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.
SLOW-COOKER CHIPOTLE RIBS
Provided by Food Network Kitchen
Time 7h55m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1230 calorie, Fat 82 grams, SaturatedFat 29 grams, Cholesterol 315 milligrams, Sodium 750 milligrams, Carbohydrate 41 grams, Fiber 1 grams, Protein 77 grams, Sugar 36 grams
HONEY-CHIPOTLE PORK RIBS
Steps:
- In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.
- Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. A little charring on the pork is desired. Remove pork from heat and slather with remaining sauce.
PULL-APART PORK WITH HONEY CHIPOTLE
Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings
Provided by Sarah Cook
Categories Dinner, Main course, Supper
Time 4h40m
Yield Serves 8 as part of a buffet
Number Of Ingredients 5
Steps:
- Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
- Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
- Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
- Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.
Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium
HONEY-GARLIC PORK RIBS
This is a great recipe I discovered recently. I make it often because we really enjoy it...hope you do, too!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Cut ribs into serving-size pieces; place in a large resealable plastic bag. Combine remaining ingredients; pour half the marinade over the ribs. Seal bag and turn to coat; refrigerate for several hours or overnight, turning bag occasionally. Cover and refrigerate remaining marinade. , Drain and discard marinade from ribs. Place ribs on a rack in a greased shallow baking pan. Cover and bake at 350° for 1 hour. Drain. Pour reserved marinade over ribs. Bake, uncovered, for 30-45 minutes or until meat is tender, brushing occasionally with pan juices.
Nutrition Facts : Calories 604 calories, Fat 32g fat (12g saturated fat), Cholesterol 129mg cholesterol, Sodium 451mg sodium, Carbohydrate 47g carbohydrate (46g sugars, Fiber 0 fiber), Protein 32g protein.
CHIPOTLE AND HONEY GLAZED RIBS
If you've got some pork baby back ribs, we've got a recipe you simply must try! Get out the honey and BBQ sauce and let's get started.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place half the ribs in single layer on large sheet of heavy-duty foil. Mix mustard, pepper and honey; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and both ends to seal packet. Repeat to make second packet. Place packets on baking sheet and bake 2 hours or until ribs are done.
- Heat grill to medium-high heat. Remove ribs from foil; discard foil. Brush ribs with barbecue sauce; grill 2 to 3 min. on each side or until lightly charred, turning occasionally. Serve with lime halves.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 18 g, Protein 26 g
HONEY-CHIPOTLE GLAZED RIBS
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
- Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours.
- Heat grill to medium-high; clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges.
Nutrition Facts : Calories 696 g, Fat 46 g, Protein 44 g
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