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Epicurious

Chipotle-Glazed Ribs

By Donna Hay

4.3

(9)

Image may contain Ribs and Food
donna hay magazine, photography by Chris Court

The secret to these ribs is the stunning glaze—these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

Cooks' Note

Chipotle chiles in adobo are smoked, ripe jalapeño peppers cooked down in a sauce of tomato, garlic, vinegar and spices and then canned. You can find them at some supermarkets, specialty food stores and online.

Recipe information

  • Yield

    4 Servings

Ingredients

Ribs:

2 cups white wine vinegar
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 tablespoons table salt
10 1/2 cups water
4 1/2 pounds (4 racks) American-style pork ribs
Lime wedges and pickled jalapeño peppers, to serve
Corn and Jalapeño Chile Flatbreads, to serve, optional

Chipotle Glaze:

1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons onion flakes
1 tablespoon Tabasco sauce
1 tablespoon Dutch cocoa powder
1/2 cup maple syrup
1/2 cup dark brown sugar
1 tablespoon sea salt

Preparation

  1. Step 1

    Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30–40 minutes or until the ribs are tender.

    Step 2

    While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.

    Step 3

    Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.

    Step 4

    Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.

Image may contain: Food, Bread, Pancake, Confectionery, and Sweets
Reprinted from Donna Hay Magazine. Published by News Life Media. All rights reserved.
TagsRibsPork RibPorkMeatChipotleChileVegetableMainDinnerNut FreeDairy FreeRoastDonna Hay Magazine

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