baby back ribs Archives - The Midnight Baker

Instant Pot Make-Ahead Ribs

Judith Hannemann — Sat, 21 May 2022 23:00:07 +0000

With Instant Pot make-ahead ribs, you prep them now and finish them off later.

Instant Pot Make-Ahead Ribs

With Memorial Day and Independence Day holidays coming up, your Instant Pot will certainly be a boon. Since it will keep your kitchen relatively cool it will be a go-to appliance for the warmer months. It can also help with meal prep. Especially meats that need to be cooked then finished off on the grill.

This is one of those recipes. You prep, then cook these ribs. Then you keep them and the juices refrigerated until you’re ready to finish cooking them.

Exotic Flavors

The rub for these Instant Pot make-ahead ribs has an exotic and wonderful flavor. These flavors remind me of Moroccan cooking. Not sure if that’s entirely accurate but with the addition of cinnamon used for something savory, it’s reminiscent of those flavors. The taste of cinnamon is not strong; just a whisper but it’s ever so nice.

Another flavor comes from cumin. Straight up I’ll tell you it’s not one of my favorite flavors. However, how it blends with everything else it worked very well. I actually liked it very much. In this rub, you use crushed cumin seeds. I couldn’t find those in my local store but I was able to order it from Walmart and not at an inflated price either.

Most of the other ingredients I’m sure you already have like whole peppercorns, red pepper flakes and of course the cinnamon.

The Sauce

The basting sauce is what pulls this all together. The slightly tart essence from the vinegar is just the thing for this. So is the bit of garlic.

Because you make this ahead and refrigerate the juices, the congealed fat is easy to remove.

Now all you have to do is grill them and baste!

The Recipe

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Instant Pot Make-Ahead Ribs

Prep the ribs now to finish later

Prep Time20

Cook Time9

Course: Appetizer, Main, Main Course

Cuisine: American

Keyword: instant pot ribs, party food you can make ahead, ribs with moroccan seasoning

Servings: 6

Calories: 463kcal

Author: Judith Hannemann

Ingredients

4 lbs pork baby back ribs
1/4 cup dry white wine
Oil

Rub:

1 tbs black peppercorns
1 tbs cumin seeds
1 tsp red pepper flakes
2 tbs brown sugar
1 tbs kosher salt
1/2 tsp cinnamon

Sauce:

2 tbs red or white wine vinegar
2 cloves garlic crushed
1/4 cup chopped parsley

US Customary - Metric

Instructions

Crush peppercorns, cumin seeds and pepper flakes in a mortar & pestle. Place this in a small bowl then add the remaining rub ingredients.
Season the ribs on both sides with the rub.
Place the 1/4 cup of white wine into the Instant Pot and arrange the ribs around the side of the bowl--making a ring shape against the wall of the inner pot. Set the cooker to manual (high pressure) and set the timer for 9 minutes. Let the pressure release naturally for 10 minutes then manually release the pressure. Remove the ribs to a baking sheet to cool.
Now set the cooker to the saute function for 10 minutes to reduce the juices in the pot. Strain this through a fine mesh strainer. There should be about 3/4 cup of juices. Let it cool then chill (this will congeal any fat for easy removal).
Prepare a gas or charcoal grill for medium-high heat (you can use an indoor broiler too).
Remove the congealed fat from the chilled juices and place in a small saucepan. Add the sauce ingredients and heat over medium heat until this mixture is reduced by half.
Lightly oil the ribs then place on the grill meaty side down until lightly browned. Turn ribs and baste with the sauce. Repeat this turning and basting until the ribs are lightly charred on both sides; about 5-10 minutes total.
Remove to a cutting board and cut into individual ribs. Drizzle the ribs with any remaining sauce.

Nutrition

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Raspberry Chipotle Ribs

Judith Hannemann — Sat, 24 Jul 2021 23:00:43 +0000

Make a big batch of these raspberry chipotle ribs because they’ll disappear quickly!

Raspberry And Smoky Chipotle

Those flavors are about as close as you can get to a marriage made in heaven and that’s a good way to describe these raspberry chipotle ribs. The sweet-tart taste of raspberry preserves and the smokey slight heat from the chipotles combine so well that even people who avoid anything “hot” seem to love the flavor. I actually got this idea from my neighbor. She’s one of those people that run away from any heat in food. Yet, she told me the one thing she’s sad that she can’t get when a local market closed was their own chipotle raspberry bbq sauce!

She said they used it on beef but I wanted to try this with pork. The sauce is so easy to make, so you just may find yourself making it often!

How Many Peppers

That would be up to you and your personal tastes.

The sauce uses the canned chipotles in adobo. If you want it really zippy, then use the entire can, sauce and all. I’m talking about the smaller can here. However I would really advise against using so many chipotles because the smoky heat would definitely overpower the raspberry flavor.

I used two peppers. This for me was the perfect amount because I got smoke, a slight amount of heat and the raspberry flavor really came through. Since there’s nothing in the sauce that would cause you to get sick eating it raw, start with my amount of peppers then taste it. You can always add more and process it further.

If you don’t use the entire can, they can be stored in the fridge for a future use like this smoky two potato salad.

Now About The Ribs

If you want to cook them on the outside grill low and slow over indirect heat, that works here.

If you’re a crockpot fan, that works too.

The Instant Pot was my choice because it’s quick. Any method will do because all you do on the grill is finish them off over direct high heat.

Remember to really pile on the sauce when you finish them off. Baste and turn often because the more of that great sauce flavor is totally awesome.

The Recipe

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Raspberry Chipotle Ribs

These will be devoured quickly!

Prep Time10

Cook Time15

Finishing On Grill10

Course: Appetizers, Main, Main Course

Cuisine: American

Keyword: grilled chipotle raspberry pork ribs, making ribs in the instant pot, raspberry chipotle sauce

Servings: 6

Calories: 1104kcal

Author: Judith Hannemann

Ingredients

8 lbs pork baby back ribs about 2 racks

BBQ Sauce:

1 cup thick BBQ sauce like Sweet Baby Ray's
1 cup raspberry preserves
1 small onion chopped
2 chipotle peppers packed in adobo

US Customary - Metric

Instructions

Place sauce ingredients in a blender or food processor and process until smooth; set aside.
Cook ribs your favorite way--leaving rack(s) whole. I used my Instant Pot and cooked at high pressure for 15 minutes, releasing the pressure immediately.
Heat your outside grill to high heat for direct cooking. When grill is heated, slather the ribs in the prepared sauce and grill each side until the sauce is bubbling and beginning to get brown. You can baste with the sauce several times while finishing them off for more flavor.
If a grill isn't an option, pop them under a broiler, basting frequently, until they are bubbly.

Nutrition

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Honey Tamarind Ribs

Judith Hannemann — Tue, 29 Jun 2021 23:00:46 +0000

Honey tamarind ribs are quite possibly the best ribs you’ll ever taste.

Dollar Store Find

Sometimes you find the greatest things in a dollar store. My local store is one of the best I’ve ever been in.

On the last trip they had a whole bunch of cookbooks in their seasonal aisle. I bought one of each–can you go wrong for a buck? Anyway there were some awesome-looking recipes in a couple of the books that I decided to try. This particular honey tamarind rib recipe was very appealing since I just love ribs.

However, it needed an ingredient that I wasn’t familiar with–tamarind. So I Googled it and learned what it was. I’m sure I’ve had dishes that included it as I’m a huge fan of Asian cooking (where Google said the prominent cuisine where it is used), but I never cooked with it.

I was pretty sure I’d never find it around where I live, I purchased a small jar from Amazon.

Tamarind

It’s hard to describe the taste. It’s sweet/tart in flavor and a friend said it tastes like you put a bit of vinegar on a date. That’s pretty accurate when I think about it. I understand there are different forms such as paste and pulp. What I got was the paste and it looks and has the consistency of molasses. This paste requires no soaking or sieving so I consider that the easiest form because there’s less prep work.

There are substitutions for tamarind, but even the recipes for them tell you that they’re woefully inadequate because you’ll be missing the lovely flavor. Therefore, I urge everyone to get the real product.

Grilling Method

When making ribs–or anything that requires a longer cook time–the indirect heat method is almost always used. This is especially true if you are cooking the ribs from raw. This means you just place the food over the unlit side with a gas grill. With a charcoal set up, you place the briquettes in a ring around the periphery of the grill and place the meat in the center where there’s no briquettes. Of course either method requires that you have a lid for the grill. Popular though they are now, a Blackstone just won’t cut it with this cooking method.

Anything you grill with indirect heat is also great in a conventional oven. These ribs are no exception. Go with an oven temp of 325F/160C and you’ll be all set.

The Recipe

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Honey Tamarind Ribs

Finger licking' good ribs

Prep Time15

Cook Time1 45

Course: Main, Main Course

Cuisine: American

Keyword: recipes using tamarind, rib recipes for BBQ, tamarind honey pork ribs

Servings: 4

Calories: 632kcal

Author: Judith Hannemann

Ingredients

3 lb pork baby back ribs
1 tsp salt
1 tsp pepper

Glaze:

1/2 cup water
1 tbs tamarind paste
1/2 cup honey
1/4 cup soy sauce
2 tsp fresh ginger grated
2 cloves garlic finely minced or pressed
1/2 tsp chili paste

US Customary - Metric

Instructions

Remove membrane covering the bones of the ribs. Sprinkle with salt and pepper.
Prepare grill for indirect cooking. For a gas grill, this means cooking over the unlit burner. See post for charcoal directions. If your grill has a thermometer, you want to the heat to be medium--abbout 325-350F/160-180C.
Place ribs meat side down over unlit section. Close the lid and cook for 1 hour, turning ribs midway through cooking.
Meanwhile, combine the glaze ingredients in a saucepan and heat to boiling, stirring to combine. Reduce heat and simmer, stirring occasionally, for 10-15 minutes or until the glaze has a syrupy consistency.
Brush ribs with the glaze, continuing to cook for an additional 45 minutes, turning and basting both sides of the ribs throughout the final cook time. I basted them every 10 minutes.
Remove from the grill, tent with foil and let the ribs rest 10 minutes. Baste with remaining glaze just before serving.

Nutrition

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Cantonese Style Ribs

Judith Hannemann — Sat, 17 Aug 2019 23:00:17 +0000

I just love these Chinese Cantonese stye ribs! They’re also known as “sticky ribs” and are very easy to prepare

Chinese Ribs Cantonese Style

One thing I always order in a Chinese restaurant is the ribs. They’re a real treat.

And since I love ribs of any flavor or country of origin, I make them. A lot.

Granted, they taste better when you get them from the restaurant, however, that may be psychological. My mother always said food tastes better if someone else makes it so…

Anyway, I’ve made yet another version of Chinese ribs. These are really easy too and made with ingredients you probably already have on your shelf.

Oven Roasted Yet Quick

Most of my rib recipes are done very quickly using my Instant Pot.

These ribs roast in the oven. The reason is that the sauce bakes right into them so a quicker method is not the best way to cook them. However, these cook pretty quickly–only about 60 minutes or so.

Oven roasting makes these Cantonese style ribs a year-round treat. But if you want to do them on the outside grill, make sure to use the indirect heat method. This means you cook on the unlit side of the grill. To quickly summarize that, you preheat the grill turning on all the burners. When the interior temperature reaches the desire temperature, you turn off all burners except one. I usually keep the burner on the far left lit and cook on the right side of the grill.

Preparing The Ribs

With any rib recipe, one thing that should definitely be done is removing the silverskin (membrane) from the bone side of the ribs.

If left intact, the membrane will shrink and curl the ribs. This will make them more difficult to cut and slightly unpleasant to eat as well. The membrane also dries giving it a papery texture. Of course you don’t have to remove it, but it’s better if you do.

The Recipe

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Canotnese Style Ribs

Easy to make pork ribs in under one hour

Prep Time10

Cook Time1

Course: Appetizer, Dinner, Main, Main Course

Cuisine: Asian

Keyword: baby back ribs, chinese ribs, pork ribs, rib recipes

Servings: 4

Calories: 593kcal

Author: Judith Hannemann

Ingredients

3 lb pork baby back ribs

Sauce:

1 tbs ginger fresh grated
1 clove garlic crushed
2 tbs honey
8 tbs hoisin sauce
2 tbs soy sauce
1/4 tsp dark sesame oil

US Customary - Metric

Instructions

Preheat oven to 400 degrees Line a large baking pan with foil or parchment.
In a large bowl, mix the sauce ingredients.
Cut the ribs into individual ribs, then place in the bowl and toss until ribs are well coated on all sides.
Roast for 45-50 minutes until ribs are nicely brown and sauce is sticky.

Nutrition

*Post contains affiliate links

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Honey Soy Ribs

Judith Hannemann — Sat, 27 Jun 2015 23:00:00 +0000

Honey Soy Ribs

These finger-lickin’ good Asian-style honey soy pork baby back ribs are marinated then cooked low and slow on the grill–or in the oven.

Come summer, I think ribs. Especially ribs cooked on my gas grill using the indirect cooking method.

These honey soy ribs have a delicate flavor that will please even the kiddos.

Delicate flavor to savor

I go very light on five-spice powder because I find too much to be too overwhelmingly star anise-y. If you like a more intense flavor, then up my amount–but do it in steps and taste the marinade. Otherwise you may end up with something you don’t like!

Most of the time I serve my ribs with a green salad or potato salad. I served my Chipotle Ranch Potato Salad with these ribs that are pictured.

These are also made easily in the oven, so they don’t have to be a strictly summer treat done on the BBQ. And if you don’t have a grill, you don’t need one to enjoy these!

Honey Soy Ribs

1 rack pork baby back ribs
Marinade:
1 cup soy sauce
2 tbs tomato paste
2 tbs brown sugar
4 cloves garlic, crushed
1/4 tsp Chinese 5 spice powder
1 tsp ginger
Glaze:
1/2 cup honey
2 tsp soy sauce

Mix marinade ingredients in a small bowl. Pour into a large zipper freezer/storage bag (the best way to marinate btw).

Add the ribs to the bag–you may have to cut the rack of ribs in half. Seal bag and turn a few times to coat with marinade. Place in the refrigerator and marinate for at least 6 hours, preferably overnight.

Prepare your grill for indirect cooking. If using a gas grill, this means lighting one side and cooking on the unlit side. Place a drip pan below the grate and place ribs on the grate. Close the lid of the grill and cook for approximately 3 hours at a temperature of 300-350 degrees (internal grill temp). If your grill doesn’t have a built-in thermometer, a cheap oven thermometer placed on the unlit side will do. FYI–I find that keeping the lit side of the grill at a medium heat gives me an internal grill temp of between 325 & 350 degrees F.

Mix glaze in a small bowl. Brush with glaze a few times during the last 30 minutes of cooking.

If you wish to crisp the ribs and caramelize the glaze a bit, transfer the ribs to the lit side and grill until the glaze is bubbly–but watch them–the honey will burn quickly so this should only take about 30-40 seconds over direct heat.

OVEN METHOD: Place ribs on a rack in a roasting pan. Roast at 350 degrees F for the time stated in the grill method. Follow grill method up to optional crisping–for the oven method, pop them under the broiler for about 30 seconds.

Serves 4

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Apple Butter BBQ Ribs

Judith Hannemann — Thu, 23 Oct 2014 23:00:00 +0000

Apple Butter BBQ Ribs

Ribs done low and slow either on the grill, oven or slow cooker! Ribs have a delicious rub and an extra-special bbq sauce.

I’ll start by saying I use my gas grill year round because it’s on my screen porch–so that’s where I did these.

But you can roast low and slow in your oven or use your slow cooker. But any way you do them, it’s the rub and the sauce that make these ribs special.

A hint of crisp apple in the sauce

I am lucky enough to live by this absolutely fabulous little country store that features a line of their own products–especially jams, jellies and sauces that are old family recipes of one of the owners Natasha Shuster.

A few months ago when I was up at The Catskill Mountain Country Store, I decided to treat myself to a couple of their specially-packed products. I never saw apple butter bbq sauce before, and I just had to have it! And the good news is you can order it online right from the store–you don’t have to travel to Windham, NY–but if you do, stop in and have lunch and browse. Food’s excellent, service is even better and it’s a real treat for the eyes and tummy!

Succulent and tasty no matter how they’re prepared

The sauce was just absolute perfection on these ribs. While there’s other flavors in the sauce the store bottles, a pretty good approximation is given in my recipe. But do treat yourself to a jar of this. It’s available by clicking on the link in the previous paragraph.

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Apple Butter BBQ Ribs

Ribs done low and slow either on the grill, oven or slow cooker! Ribs have a delicious rub and an extra-special bbq sauce.

Prep Time8

Cook Time3

Total Time11

Course: Comfort Foods, Pork, Slow Cooker

Cuisine: American

Keyword: BBQ Ribs

Servings: 4

Calories: 208kcal

Author: Judith Hannemann

Ingredients

1 slab about 3-4 lbs pork baby back ribs

RUB

1/2 cup brown sugar
1 tbs garlic powder
2 tsp onion powder
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper optional

ALTERNATE BBQ SAUCE

1/2 cup GOOD BBQ sauce like Sweet Baby Ray’s
1/4 cup apple butter

Instructions

Mix rub ingredients together in a small bowl. Set aside.
Prepare ribs by removing membrane covering the bone (silverskin) as this prevents the ribs from curling as they cook.
Rub all sides of the ribs with prepared rub. Place ribs in a large plastic bag and refrigerate overnight.
To prepare on the grill: You will cook the ribs on the UNLIT side of the grill, so place a drip pan under that grill rack. Light one side, close lid and preheat until internal grill temp is 300 degrees F. Place ribs on UNLIT side, close lid and cook for approximately 3 hours–or internal temp of ribs is 170 degrees F.
Brush with BBQ sauce and transfer to LIT side to crisp and brown the sauce.
Remove to a serving platter, cover with foil and let the ribs sit for 10-15 minutes. Cut into 2-rib portions.
To prepare in the oven: Preheat oven to 300 degrees F. Place ribs on a rack in a roasting pan. Roast for approximately 3 hours.
Brush with BBQ sauce and pop under the broiler for about 2 minutes each side. Continue as for grill method.
To prepare in slow cooker: Cut ribs in 2-rib portions to fit inside the crock. Cover and cook on HIGH for 3-5 hours (or until ribs are 170 degrees. Remove ribs and drain off any accumulated liquid in the crock. Wipe the crock dry with paper towels.
Place ribs back in crock and pour desired amount of BBQ sauce over ribs–I suggest no more than 1/2 cup as you want the flavor of the rub to come through and not be overshadowed by the strength of the BBQ sauce. Cover and cook on high about 30 minutes or until glazed.

Nutrition

Apple Butter BBQ Ribs

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Thai Coconut Ribs

Judith Hannemann — Sat, 31 May 2014 23:00:00 +0000

Thai Coconut Ribs

Thai-inspired pork baby back ribs marinated with coconut milk, citrus, lemon grass and cilantro. Wonderfully juicy and flavorful.

It’s been a few years since I made these, mainly because lemon grass is pretty hard to come by in my area. I happened to see it in the produce section of my store last trip (it was EXPENSIVE too) and decided to treat myself.

First time I saw these was on Chef Rob Rainford’s “License to Grill,” and that was year ago now. I miss this show immensely–Chef Rainford actually taught me, and a lot of other people, that a BBQ can be far more than the usual burgers and hot dogs.

Sweet, juicy and a subtle flavor

I love the Thai-inspired flavor these ribs have. No flavor comes out and bites you in the butt–this is a delicate flavor. Savour these, eat them slowly so you can get the full impact.

These ribs are sweet and juicy. Nice served with a classic potato or pasta salad.

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Thai Coconut Ribs

Thai-inspired pork baby back ribs marinated with coconut milk, citrus, lemon grass and cilantro. Wonderfully juicy and flavorful.

Prep Time8

Cook Time3

Total Time11

Course: GRILLING, Pork

Cuisine: thai

Keyword: grilled pork chops

Servings: 8

Calories: 320kcal

Author: Judith Hannemann

Ingredients

2 racks pork baby back ribs remove membrane over bone

MARINADE

2 cups unsweetened coconut milk
3 tbsp brown sugar
1 tbsp soy sauce
1 tbsp grated fresh ginger -OR- 1/2 tsp powdered ginger
1 tsp grated lime zest
1 tbsp lime juice
2 cloves garlic minced
1 tsp crushed red pepper flakes
1/4 cup coarsely chopped cilantro
2 stalks bruised lemon grass

Instructions

Bruise lemon grass by hitting it in several places with the dull side of a knife.
Mix all marinade ingredients. Reserve 1/2 cup for basting.
Place ribs in a very large zipper storage/freezer bag (2 gallon size) -OR- place each rack in a 1 gallon bag (you may have to cut racks in half. I often do just that because the huge zipper bags are hard to find where I live.
Pour marinade over ribs, seal bag(s) and "mush" the bag to distribute the marinade.
Place in refrigerator to marinate overnight.
The ribs are prepared by indirect cooking. With a gas grill (2+ burners) this means the ribs cook on the UNLIT side with the lid closed.
Preheat the grill to 300-325 degrees F--I put my left burner on medium heat then close the lid. My grill also has a built-in temperature gauge, if yours doesn't, an oven thermometer will do.
Remove ribs from plastic bag(s). Discard the marinade in the bag(s). Place ribs on UNLIT side of grill, close lid.
Roast low & slow for 3 hours, basting every 30 minutes with reserved marinade.
OVEN METHOD--Preheat oven to 300 degrees F. Place ribs on a rack in a roasting pan and proceed as in grill method.

Nutrition

Thai Coconut Ribs

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Luau Ribs

Judith Hannemann — Wed, 18 Dec 2013 00:00:00 +0000

Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.

Here’s another great rib recipe that comes my way from my friend Lillian from My Recipe Journey. I’ve been salivating about these since she made them. You can find her recipe right here. Lillian changed it from it’s original and I changed it a bit more LOL!! Her and I are great tweakers!!! We started playing Garlic Poker here because I saw Lillian’s 3 cloves and raised her 2. But you can cut back if you want. It’s just that Lillian and I tend to think if 2 garlic cloves is good, 5 are better, but we do understand not everyone is as ga-ga about the pungent bulb as we are.

Yummy Luau Ribs

I made these with regular spare ribs, but I think baby back ribs would work better here. For one, they are less fatty and have more edible meat on them.

The recipe did call for strained baby food peaches, which I did buy but got to thinking it would be cheaper to buy canned sliced peaches in heavy syrup, drain them then just puree them in my Ninja food processor. Next time I will do that. And yes there will be a next time with these because they are just out of this world!

OK for all you RICE COOKER fans–this can be made in the rice cooker!! How you do that is first pop the ribs under the broiler so they brown up a bit, then place the ribs and the sauce in the rice cooker, set it to COOK (the highest heat cycle) and let ‘er rip or rib or whatever. After about 1 hour, they should be done and the sauce should be syrupy. If not, set it to COOK again and check it in 15 minutes.

You want to get close to THESE ribs!

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Luau Ribs

Wonderful ribs with a tangy Polynesian BBQ sauce. The perfect appetizer for your holiday buffet or family meal.

Prep Time20

Cook Time1 45

Total Time2 5

Course: Appetizers

Cuisine: American

Keyword: BBQ recipe, luau party, pork ribs

Servings: 4

Calories: 786kcal

Author: Judith Hannemann

Ingredients

4 lbs bone-in pork ribs baby back or spare ribs
salt
pepper

Sauce:

1 cup pureed peaches*
1/3 cup ketchup
1/3 cup apple cider vinegar
5 cloves garlic minced
2 tbsp soy sauce
1/2 cup brown sugar
2 tsp ginger

Instructions

Preheat oven to 450 degrees F. Line a large baking pan with aluminum foil (for easy clean up).
Mix all sauce ingredients in a small bowl.
Cut ribs into serving portions, single ribs for regular spare ribs and 2 ribs for baby backs. Lay ribs in a single layer in prepared baking pan. Sprinkle with salt and pepper.
Bake at 450 degrees F for 15 minutes. Remove from oven, drain all liquid from the pan and reduce oven temp to 350 degrees F.
Pour sauce over ribs and cover pan with foil. Place in 350 degree oven and bake for 1 1/2 hours, basting with sauce every 30 minutes. Remove foil cover during last 30 minutes of baking time.
Coat ribs with thickened sauce in the bottom of the pan and serve immediately.

SLOW COOKER

Place all ingredients in slow cooker and cook for 6-8 hours on low. Sauce may be reduced in a saucepan on the stovetop if desired

Notes

*Strained baby food peaches are fine, but you can also puree drained, canned peaches in a blender, strainer attachment or Ninja

Nutrition

Luau Ribs

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Smoky Chipotle Ribs

Judith Hannemann — Sat, 22 Jun 2013 23:00:00 +0000

Smokey Chipolte Ribs

Great ribs with a smokey hint of chipotle.

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 chipotle 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.

Sticky, sweet and smoky

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!

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Smokey Chipolte Ribs

Great ribs with a smokey hint of chipotle. I wanted to make some ribs since I was backed up in the freezer with baby back ribs. But I wanted something different.

Prep Time30

Cook Time2

Total Time2 30

Course: Pork, Slow Cooker

Cuisine: American

Keyword: CHIPOTLE, pork ribs, Smoked Ribs

Servings: 4

Calories: 647kcal

Author: Judith Hannemann

Ingredients

1 tsp instant coffee
1/4 cup hot water
1/2 cup orange juice
3/4 cup plum sauce
2 tbsp brown sugar
2 tbsp chipoltes in adobo sauce minced
3 lbs pork back ribs

Instructions

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.

Notes

SLOW COOKER DIRECTIONS; Proceed as for regular recipe except place ribs in crock pot and cook on low 6-8 hours, high 5-6 (times are approximate). Remove from cooker and glaze with reserved sauce

Nutrition

Smokey Chipolte Ribs

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Plum Good Asian Baby Back Ribs

Judith Hannemann — Sun, 19 Aug 2012 18:26:00 +0000

Plum Good Asian Baby Back Ribs

You simply cannot eat just one of these delectible ribs. Marinated in a soy sauce/mirin combo, these can’t be beat–as an appetizer or a main course.

Simply finger-lickin’ good!

Plum Good Asian Baby Back Ribs

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Plum Good Asian Baby Back Ribs

You simply cannot eat just one of these delectible ribs. Marinated in a soy sauce/mirin combo, these can’t be beat–as an appetizer or a main course.

Prep Time8

Cook Time2

Total Time10

Course: Pork

Cuisine: Asian

Keyword: Asian pork recipe, baby back rib recipes

Servings: 4

Calories: 120kcal

Author: Judith Hannemann

Ingredients

1 slab about 3 lbs pork baby back ribs
1 cup soy sauce
1/2 cup ketchup
2 tbsp brown sugar
1 tsp ground ginger or a quarter-sized slice of fresh ginger
3 large garlic cloves crushed
1/4 cup mirin sweet saki or dry sherry
1 piece star anise optional
Plum Sauce for glazing*

Instructions

Prepare ribs by removing the silver skin (membrane) that covers the bones along the back. This prevents curling and shrinking. You may use your hands or needle-nose pliers to do this. Set ribs aside.
Prepare marinade by mixing the remaining ingredients in a bowl. Stir until sugar is dissolved. Pour marinade in a large zipper freezer bag; place ribs in the bag (you may have to cut the slab of ribs in half). Seal bag and turn a few times to coat the ribs with the marinade. Set on a plate and place in the refrigerator overnight.
Preheat oven to 300 degrees. Remove ribs from marinade and place on a rack on a baking sheet. Discard marinade. Roast ribs for 2 hrs.
Place cooked ribs on a cutting board and cut into individual ribs. This is easier if you do it bone-side up. Brush with plum sauce and serve.
* Plum sauce is available in the Asian section of your supermarket. You may also use plum jam or a glaze made of honey with a few drops of soy sauce added.

Nutrition

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