Receta Smokey Chipolte Ribs
Smokey Chipolte Ribs
Great ribs with a smokey hint of chipolte.
I wanted to make some ribs since I was backed up in the freezer with baby back ribs. But I wanted something different.
Seems I'm always doing baby backs Asian style. I'd had a taste for chipolte peppers and I had some in the fridge, so I went searching online for some ideas. It didn't take long. Found some great stuff.
I had all the ingredients for this one. OK, I didn't have fresh orange juice, but I had some concentrate in the freezer. The Original recipe was found at Outer Banks BBQ site. Next time I make this, I will substitute at least half of the plum sauce with grape jelly--somehow that idea is enticing!
Smokey Chipolte Ribs
- 1 tsp instant coffee
- 1/4 cup hot water
- 1/2 cup orange juice
- 3/4 cup plum sauce
- 2 tbs brown sugar
- 2 tbs chipoltes in adobo sauce, minced
- 3 lbs pork back ribs
Dissolve the instant coffee in the 1/4 cup of hot water.
In a small saucepan, combine the coffee water and the rest of the ingredients except the ribs.
Bring to boil over medium heat, reduce heat for a low boil and boil for about 5 minutes or until sauce is slightly reduced and slightly syrupy. Remove from heat; cool.
Preheat oven to 350 degrees F.
Line a large roasting pan with aluminum foil. Lay ribs in a single layer in pan.
Reserve 2/3 cup of the sauce for basting. Pour remaining sauce over ribs, coating both sides well.
Cover pan with aluminum foil and bake at 350 degrees F for 1 hour. Remove foil and baste with remaining sauce. Bake for another 60 minutes.
Remove from oven and let the ribs rest 10-15 minutes before cutting into portions and serving.
Makes 4 serving.
Smokey Chipolte Ribs