Maple Chipotle Barbecue Baby Back Ribs Food

MAPLE CHIPOTLE BARBECUE BRAISED RIBS

Steps:

• Combine the ginger, cumin, black pepper, thyme, garlic powder, oregano, salt and chipotle powder.
• Rub all over the surface of the ribs. (You can do this step the day before and let the ribs marinate in the spices overnight if you like to really infuse the flavor into the meat.)
• Place ribs in a single layer in a large covered roasting pan or on a cookie sheet that you will cover completely with aluminum foil. Cook for about an hour and a half at 300 degrees.
• At this stage cut the meat into individual ribs and place in a covered roasting pan. To the pan add all of the remaining ingredients.
• Cover and return to the oven for 1 1/2 to 2 hours or until they are very tender with the meat falling off the bones.

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.

BAKED BABY BACK RIBS

Steps:

• In a small bowl, combine the brown sugar, chipotle chile powder, salt, onion powder, garlic powder, seafood seasoning and black pepper.
• Place each slab of ribs on a piece of aluminum foil large enough to fold over and seal, then place on a baking sheet. Do not seal the ribs in the foil yet (see Cook's Note). Generously sprinkle the dry rub on both sides of the ribs. Place in the refrigerator, meat-side down and uncovered, for at least 1 hour. Preheat the oven to 300 degrees F.
• In a small bowl, combine the apple cider, apple cider vinegar, maple syrup, Worcestershire and minced garlic. Pour half the liquid over each slab and tightly seal each in the aluminum foil, crimping the edges to make a packet.
• Transfer the foil packets and baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 2 hours.
• Remove the sheet pan from the oven. Carefully open the aluminum packets and pour the braising liquid into a small saucepan. Bring the liquid to a simmer over medium heat until it becomes a thick and syrupy glaze, about 4 minutes.
• While the braising liquid reduces, line a baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
• Using a pastry brush, generously brush the ribs with about half the glaze. Place the ribs under the broiler for about 1 minute. Brush with the remaining glaze and return to the broiled until charred in spots, about 1 minute more. Slice each rack between the bones into 2-rib portions and serve.

MAPLE CHIPOTLE BARBECUE SAUCE

Steps:

• In a small saucepan, whisk together ketchup, maple syrup and dark-brown sugar, Dijon mustard, and adobo sauce.
• Simmer, whisking occasionally, until sauce is reduced to 1 1/4 cups, 10 to 15 minutes.

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.