Chipotle Barbecue Ribs Recipes

HONEY CHIPOTLE RIBS

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.

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.

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.

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.

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.