Add a little heat to your ribs!
Southwest Baby Back Ribs with Chipotle BBQ Sauce
Prep: 30 minutes plus marinating
Grill: 1 1⁄2 hours
- 4 garlic cloves, crushed with press
- 3 tablespoons Our Family granulated sugar
- 2 tablespoons Our Family vegetable oil
- 2 tablespoons Our Family crushed oregano
- 1 tablespoon Our Family dry mustard
- 1 tablespoon Our Family kosher salt
- 4 teaspoons Our Family chili powder
- 1 1⁄2 teaspoons orange zest
- 1⁄2 teaspoon Our Family ground black pepper
- 1⁄4 teaspoon Our Family allspice
- 8 pounds Open Acres baby back pork ribs
- 3 cups Our Family ketchup
- 1 cup Our Family fresh orange juice
- 1⁄4 cup Our Family packed light brown sugar
- 1⁄4 cup Our Family red wine vinegar
- 3 tablespoons finely chopped chipotle chile peppers in adobo
Chipotle BBQ Sauce
1. Prepare Ribs: In small bowl, whisk together garlic, sugar, oregano, dry mustard, salt, chili powder, orange zest, pepper and allspice. Peel skin from bone side of each rib slab. Place rib slabs on rimmed baking pans. Coat all sides of ribs with rub; cover and refrigerate 2 hours or up to overnight.
2. Prepare Chipotle BBQ Sauce: In small saucepot, whisk together all ingredients. Cook over medium heat 5 minutes. Reduce heat to low and simmer 10 minutes, stirring occasionally.
3. Prepare outdoor grill for direct grilling over medium heat. Place ribs on hot grill rack. Cover grill and cook 11⁄2 to 2 hours or until ribs are tender and meat easily pulls away from bone, turning every 20 minutes. If ribs begin to burn with all burners on medium, reduce heat to low or turn off 1 of the burners. Brush ribs generously with BBQ sauce during last 20 minutes of cooking. Serve ribs with remaining BBQ sauce.
Chef Tip Rubbing meats with herbs and spices adds flavor, creates a crispy crust and tenderizes the meat. Removing the thin layer of skin on the underside of the ribs prior to applying a rub allows the rub to penetrate the meat. To peel skin from ribs, turn the ribs bone-side-up. With a sharp paring knife, carefully lift up the edge of the skin from a corner of the slab. Work your fingers between the skin and rib meat to loosen the skin. Grab the skin with a paper towel and pull the skin across the slab to remove.
Approximate nutritional values per serving: 669 Calories, 42g Fat (16g Saturated), 137mg Cholesterol, 1671mg Sodium, 42g Carbohydrates, 3g Fiber, 32g Protein