2/3 cup honey
4 tablespoons sauce from chipotles in adobo sauce
3 chipotle chiles from chipotles in adobo sauce minced, seeded optional, or more to taste
10 garlic cloves pressed or minced
2 tablespoons olive oil
1/4 cup dijon mustard
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
4 tablespoons Maggi or soy sauce
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
3 pounds baby back or spare ribs
Mix the Sauce
In a medium bowl, combine 1 cup ketchup, 2/3 cup honey, 4 tablespoons sauce from chipotles in adobo, 3 minced chipotle chiles (seeded optional), 10 pressed or minced garlic cloves, 2 tablespoons olive oil, 1/4 cup Dijon mustard, 1/4 cup apple cider vinegar, 2 tablespoons Worcestershire sauce, 4 tablespoons Maggi or soy sauce, 1 teaspoon freshly ground black pepper, and 2 tablespoons dried oregano. Mix well.
Prepare the Ribs
Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, add 3 pounds baby back or spare ribs, and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes to 24 hours. If marinating for more than 30 minutes, keep the ribs refrigerated.
Cook the Ribs
When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam.
Finish the Ribs
Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast for another 20 to 30 minutes or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.
Grill Option
Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat for about 15 minutes.
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