Chipotle-Glazed Ribs
Serves: 3
Hosea Feil
1 January 1970
Based on User reviews:
55
Spice
41
Sweetness
61
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 cups
White Wine Vinegar2 tbsps
Table Salt10.5 cups
Water2 tbsps
Onion Flakes1 tbsp
Tabasco Sauce1 tbsp
Cocoa Powder (dutch)1 cup
Maple Syrup1 cup
Dark Brown Sugar1 tbsp
Sea SaltDirections:
1
Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil
2
Add the ribs, reduce the heat to medium and cover with a lid
3
Simmer for 30–40 minutes or until the ribs are tender
4
While the ribs are cooking, make the chipotle glaze
5
Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt
6
Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan
7
While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat
8
Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight
9
Preheat oven to 425°F
10
Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper
11
Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized
12
Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired
13
Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil
14
Add the ribs, reduce the heat to medium and cover with a lid
15
Simmer for 30–40 minutes or until the ribs are tender
16
While the ribs are cooking, make the chipotle glaze
17
Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt
18
Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan
19
While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat
20
Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight
21
Preheat oven to 425°F
22
Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper
23
Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized
24
Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired