[Maple Chipotle Pork Back Ribs]
Source: Times Colonist
Ingredients
- 3 Large whole rack pork back ribs.
- 1½ cups beer
- 1 ½ tsp chili powder
- 1 ½ tsp ground cumin
- 1 ½ tsp oregano
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp sugar
- 1 ½ cups barbecue sauce
- ¼ cup maple syrup
- 2 tablespoons apple cider vinegar
- 1-2 chipotle peppers finely chopped
- 1 clove garlic, minced
- 2 teaspoons ginger, finely chopped
Directions
1. Preheat the oven to 325º. Cut each rack of ribs into two half-rack pieces. Set the ribs, |
2. meaty-side up, in a single layer in a sided baking pan. Combine the chili powder cumin, oregano, salt, pepper and sugar in a small bowl. Rub the mixture on the meaty side of the ribs. Pour the beer into the pan. Cover and bake 75-90 minutes, or until the ribs are quite tender. |
3. Meanwhile place the barbecue sauce, maple syrup vinegar, chipotle pepper, garlic and ginger in a pot. Bring the mixture to a gentle simmer on the stovetop. Simmer for 5 minutes and then from the heat; cover and reserve the sauce until the ribs are ready for the grill. |
4. When the ribs are tender, remove from the oven. Preheat the barbecue to medium. Set the ribs on the grill and cook 5 minutes per side, or nicely seared. |
5. Baste the ribs generously on both sides with the sauce (store any leftover sauce in the fridge for your next barbecue). Let the sauce heat through and the ribs for a few minutes and then serve. |
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Notes
Eric options: The sauce for the ribs could be made a day in advance. After simmering, cool to room temperature and store in the fridge until needed.
Categories
PorkKeywords
Ribs BBQ[ Back to top ]