Chipotle Glazed Barbecue Crudite With Cabrales Blue Cheese Dip Recipes

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THE SINK CHIPOTLE BBQ



The Sink Chipotle BBQ image

Provided by Food Network

Categories     condiment

Time 1h

Yield 3 cups

Number Of Ingredients 14

1/2 stick (4 tablespoons) unsalted butter, cubed
1 medium yellow onion, roughly chopped
2 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
3 chipotle peppers in adobo
1 cup ketchup
1/3 cup brown sugar
3 tablespoons fresh lemon juice
1 1/2 tablespoons red wine vinegar
1/2 tablespoon liquid smoke
1 1/2 teaspoons yellow mustard
1/2 teaspoons Worcestershire sauce

Steps:

  • Heat a medium heavy-bottomed pan over high heat. Add the butter, onions and garlic and saute until the onions are translucent and soft.
  • Turn the heat down to medium, add the salt, black pepper, cayenne pepper and chipotle peppers and cook for 5 minutes.
  • Add the ketchup, 3/4 cup water, brown sugar, lemon juice, red wine vinegar, liquid smoke, yellow mustard and Worcestershire sauce and cook for 15 minutes.
  • With a hand mixer, blend the sauce until smooth. There will be some lumpiness from the onions and garlic, and if you like, strain these out through a sieve. Otherwise, simmer the sauce on low for another 15 minutes.
  • Remove and cool. Store in a plastic container in the fridge for up to 1 month.

CHIPOTLE-GLAZED RIBS



Chipotle-Glazed Ribs image

The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

Provided by Donna Hay

Categories     Kid-Friendly     Dinner     Pork Rib     Hot Pepper     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 17

Ribs:
2 cups white wine vinegar
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 tablespoons table salt
10 1/2 cups water
4 1/2 pounds (4 racks) American-style pork ribs
Lime wedges and pickled jalapeño peppers, to serve
Corn and Jalapeño Chile Flatbreads, to serve, optional
Chipotle Glaze:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons onion flakes
1 tablespoon Tabasco sauce
1 tablespoon Dutch cocoa powder
1/2 cup maple syrup
1/2 cup dark brown sugar
1 tablespoon sea salt

Steps:

  • Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
  • While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
  • Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
  • Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.

CHIPOTLE BBQ SAUCE



Chipotle BBQ Sauce image

This is a delicious and spice barbeque sauce that is delicious with ribs or chicken especially in combination with our Chipotle Dry Rub. Brush the sauce on ribs or chicken as they cook on the grill or mix it with pulled pork or shredded beef for a great sandwich.

Provided by Kristen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 30m

Yield 12

Number Of Ingredients 13

1 tablespoon butter
½ cup diced onions
3 cloves garlic, minced
½ cup ketchup
½ cup beer
⅓ cup distilled white vinegar
2 tablespoons prepared jalapeno pepper jelly
2 tablespoons brown sugar
1 teaspoon dry mustard
1 teaspoon ground cumin
2 teaspoons ground dried chipotle pepper
1 teaspoon paprika
1 teaspoon salt

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in the onion and garlic; cook until the onion has softened and turned translucent, about 5 minutes. Stir in the ketchup, beer, vinegar, jelly, brown sugar, mustard, cumin, chipotle pepper, paprika, and salt. Bring to a simmer, and cook a few minutes until slightly thickened.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 8.4 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 315.5 mg, Sugar 6.3 g

CHERRY-CHIPOTLE GLAZED BACK RIBS



Cherry-Chipotle Glazed Back Ribs image

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

¼ cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle
1 ½ cups ketchup
½ cup light brown sugar
½ cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
⅓ cup water, plus
1 tablespoon water
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle chile powder
¼ teaspoon black pepper
⅓ cup cherry preserves

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

CHIPOTLE GLAZED BARBECUE CRUDITE WITH CABRALES BLUE CHEESE DIP



Chipotle Glazed Barbecue Crudite with Cabrales Blue Cheese Dip image

Provided by Bobby Flay

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 19

1/2 cup red wine vinegar
2 cloves garlic, finely chopped
2 tablespoons chipotle pepper puree (in adobo)
3/4 cup olive oil
1 tablespoon honey
Salt and freshly ground pepper
16 baby carrots, blanched
1 large fennel bulb, peeled and sliced lengthwise 1/2-inch thick
8 pattypan squash
8 baby zucchini, halved lengthwise
16 asparagus spears, trimmed
2 red bell peppers, seeded and quartered
2 yellow bell peppers, seeded and quartered
2 poblanos, seeded and quartered
Salt and freshly ground black pepper
2 cups creme fraiche or low fat sour cream
1/2 cup finely crumbled cabrales
2 tablespoons finely chopped cilantro leaves
Salt and freshly ground pepper

Steps:

  • Preheat grill medium-high. Whisk together the vinegar, garlic and chipotle puree in a medium bowl. Slowly whisk in the oil and season with honey and salt and pepper to taste. Place the vegetables in a large baking dish and pour the vinaigrette over them. Mix well to coat and season with salt and pepper. Let sit at room temperature for 30 minutes. Grill until the vegetables are just cooked through but still hold their shape. Arrange on a large platter with a bowl of the Cabrales Dip.
  • Mix the creme fraiche and blue cheese together in a medium bowl until combined. Add the cilantro and season with salt and pepper, to taste.

CHIPOTLE BARBECUE SAUCE



Chipotle Barbecue Sauce image

Smoked jalapeños transform your standard barbecue sauce into a slightly spicy condiment that people won't be able to get enough of when you grill.

Provided by Derrick Riches

Categories     Condiment     Sauce

Time 20m

Number Of Ingredients 11

2 1/2 cups ketchup
1/2 cup chopped onion
1/2 cup water
2 cans chipotle chilies, chopped
1/4 cup brown sugar , packed
2 tablespoons oil
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 cloves garlic , minced
1/2 teaspoon celery salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Gather the ingredients.
  • Heat oil in a saucepan. Add onions and sauté over medium heat until soft, about 3 to 4 minutes.
  • Add garlic and cook for 20 to 30 seconds.
  • Stir ​in brown sugar, celery salt, and black pepper. Add remaining ingredients and simmer on low heat until the sauce thickens.
  • Remove from heat and let cool for 5 or so minutes before using. If serving as a side sauce, let the sauce cool a little longer.

Nutrition Facts : Calories 42 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, Sodium 209 mg, Sugar 7 g, Fat 1 g, ServingSize About 4 1/2 cups (30 servings), UnsaturatedFat 0 g

SWEET AND SMOKY CHIPOTLE RUB



Sweet and Smoky Chipotle Rub image

A spice rub perfect for grilling pork, chicken, seafood and more. Has the smokey flavour of chipotle powder and smoked paprika and the sweet caramel taste of dark brown sugar.

Provided by Steve Cylka

Categories     Spice Rub

Number Of Ingredients 7

2 tbsp chipotle powder
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp cumin
1 tbsp coriander
2 tbsp salt
2 tbsp dark brown sugar

Steps:

  • Mix ingredients together and store in an airtight container like a mason jar.
  • Use on shrimp, chicken, pork or other meats.

CHIPOTLE GLAZE



Chipotle Glaze image

Plan to use this as a last 15 minute glaze on BBQed pork & chicken. Rick Bayless of Frontera Grill and Topolobampo restaurants used this recipe on his television series, "Mexico: One Plate at a Time" to add verve to roasted peanuts. Buy a 7-ounce can of chipotle peppers in adobo sauce in the Mexican food aisle. Refrigerate or freeze leftover chipotles and sauce for use in another recipe. From the Tribune from the Food & Drink Weekly Guide.

Provided by Busters friend

Categories     < 15 Mins

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 6

6 canned chipotle chiles in adobo
3/4 cup brown sugar
1/4 cup ketchup, plus
2 tablespoons ketchup
1 tablespoon salt
3 limes, juice of

Steps:

  • Place chipotles in a blender or food processor.
  • Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.
  • Puree until smooth.

Nutrition Facts : Calories 491.9, Fat 0.3, Sodium 5363.8, Carbohydrate 128.5, Fiber 0.5, Sugar 120.8, Protein 1.4

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