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!

Print Recipe Add to Recipe Box Go to Collections

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 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 30 minutes mins

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

Serving: 1serving | Calories: 647kcal | Carbohydrates: 35g | Protein: 42g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 2041mg | Potassium: 765mg | Fiber: 1g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 16mg | Calcium: 93mg | Iron: 3mg

Smokey Chipolte Ribs

The post Smoky Chipotle Ribs appeared first on The Midnight Baker.

What a great way to celebrate Cinco de Mayo.  Great flavor combo of chipotlee, lime and cilantro.

Chipotle For Cinco de Mayo

The secret to this fabulous potato salad is the chipotle dressing.

It uses the Traditional Chipotle flavor of Herdez® Mexican Cooking Sauces and you can do more with cooking sauce than just cook in it.

I wanted to develop something for the Herdez® people that was a little out of the ordinary with their Mexican sauces because I’ve always loved the smoky flavor of chipotle and it goes so nicely with potatoes.

Say OLE to this potato salad

As Cinco de Mayo may even start the BBQ and picnic season in some regions (not mine LOL) here is the perfect accompaniment for your outdoor meal.

The addition of hard-cooked egg (or garbanzos if you want to go vegan) actually makes this a complete meal.

The Recipe

Print Recipe Add to Recipe Box Go to Collections

Mexicali Chipolte Potato Salad

The secret to this fabulous potato salad is the chipotle dressing.

Prep Time15 minutes mins

Total Time15 minutes mins

Course: salads

Cuisine: Mexican

Keyword: CHIPOTLE, potato salad

Servings: 6

Calories: 445kcal

Author: Judith Hannemann

Ingredients

• 2 lbs cooked red potatoes cut in chunks
• 1/4 cup red onion diced
• 2 roma tomatoes de-seeded julienne
• 1/4 cup sweet bell pepper julienne
• 2 hard-cooked eggs chopped coarsely
• 1 cup garbanzo beans optional or in place of eggs
• 1 cup mayonnaise*
• 1/4 cup Herdez® Traditional Chipotle Mexican Cooking Sauce
• 1 tbsp fresh lime juice
• 1 tbsp cilantro minced

Instructions

• Mix mayonnaise, Herdez® Traditional Chipolte Mexican Cooking Sauce, lime juice and cilantro in a small bowl. Set aside.
• Mix remaining ingredients in a large bowl. Add sauce and stir gently to combine. Cover and chill well before serving.
• Makes 6 servings.
• *For a vegan salad, omit eggs and substitute vegan mayonnaise for the regular.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 36g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 413mg | Potassium: 866mg | Fiber: 6g | Sugar: 6g | Vitamin A: 810IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg

 

———————————————————————————
Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This
blog was written in support of Herdez and their Mexican Cooking Sauces.

The post Mexicali Chipotle Potato Salad appeared first on The Midnight Baker.