HONEY-CHIPOTLE GLAZED RIBS
A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
- Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours.
- Heat grill to medium-high; clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges.
Nutrition Facts : Calories 696 g, Fat 46 g, Protein 44 g
SPICE RUBBED RIBS WITH CHIPOTLE-HONEY GLAZE
Provided by Bobby Flay
Time 14h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Combine all spices in a small bowl.
- Brush both sides of the racks with oil and liberally rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
- Stuff several sheets of newspaper in the bottom of a charcoal chimney. Fill the chimney to the top with charcoal briquettes. Remove top rack from the barbecue. Put the chimney on the lower barbecue rack. Light the newspaper and let the charcoal burn until the ash is gray, about 20 minutes.
- Open bottom barbecue vent. Turn out the hot charcoal onto 1 half of bottom rack. Using a metal spatula, spread charcoal to cover approximately 1/3 of rack and scatter half of the soaked wood chips over the charcoal. Put a loaf pan with water onto the coals.
- Put the top rack on the barbecue. Put the ribs, rub side down, on the grill over indirect heat. Coals should be off to 1 side. Slowly cook the ribs until tender, adding more charcoal if needed, about 1 1/2 hours.
- Chipotle Honey Glaze:
- Whisk all of the ingredients together in a small bowl.
- Begin brushing the glaze on the ribs during the last 30 minutes of cooking.
- Put the ribs on a baking sheet; brush with a little more of the glaze and let stand 10 minutes. Transfer the ribs to a cutting board and cut between the bones to separate the ribs. Arrange the ribs on a serving platter and serve.
CHIPOTLE-GLAZED RIBS
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!
Provided by Donna Hay
Categories Kid-Friendly Dinner Pork Rib Hot Pepper Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4 Servings
Number Of Ingredients 17
Steps:
- 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.
- 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.
- 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.
- 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.
HONEY CHIPOTLE RIBS
Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. -Caitlin Hawes, Westwood, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender., In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally., Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.
Nutrition Facts : Calories 515 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1674mg sodium, Carbohydrate 54g carbohydrate (49g sugars, Fiber 1g fiber), Protein 23g protein.
CHIPOTLE AND HONEY GLAZED RIBS
If you've got some pork baby back ribs, we've got a recipe you simply must try! Get out the honey and BBQ sauce and let's get started.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place half the ribs in single layer on large sheet of heavy-duty foil. Mix mustard, pepper and honey; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and both ends to seal packet. Repeat to make second packet. Place packets on baking sheet and bake 2 hours or until ribs are done.
- Heat grill to medium-high heat. Remove ribs from foil; discard foil. Brush ribs with barbecue sauce; grill 2 to 3 min. on each side or until lightly charred, turning occasionally. Serve with lime halves.
Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 18 g, Protein 26 g
CHIPOTLE GLAZED BABY BACK RIBS
Recently I've prepared a combination of pork spare ribs and baby back ribs. Hands down the taste of the baby back won, therefore to me, those are worth the price. Rick says an overnight the rub cures the flesh lightly, ensuring a juicy outcome. Then they're slowly baked until they're juicy-done. Rick Bayless Fiesta at Rick's cookbook.
Provided by gailanng
Categories Pork
Time P1DT1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Season the Ribs. Combine all the dry rub ingredients in a food processor and run until thoroughly blended. Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight. You'll probably have a little dry rub left; in a tightly closed jar in the refrigerator it will last several months.
- First Rib Cooking: Heat the oven to 300 degrees. Lay the ribs in a single layer on two rimmed baking sheets and bake for about 1 1/4 hours, until the meat is tender when tested with a fork. (This cooking may be done early in the day you're serving. Cover and refrigerate the cooked ribs until an hour before serving).
- Second Rib Cooking. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium-hot and covered with a white ash. In a food processor, blend the can of chipotles with the honey. Scrape into a small bowl and carry to the grill, along with a basting brush.
- Lay the ribs on the grill, convex-side down. When hot and well browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.
- Cut the ribs apart and serve immediately.
Nutrition Facts : Calories 168.4, Fat 1.1, SaturatedFat 0.2, Sodium 2057.9, Carbohydrate 43.3, Fiber 3.1, Sugar 38.3, Protein 1.4
CHIPOTLE-GLAZED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat a grill or grill pan over medium-high heat.
- Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
- Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
- Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
- Transfer to a platter and garnish with the remaining scallions and the lime wedges.
SWEET AND SPICY CHIPOTLE-GLAZED RIBS
Categories Bake Currant Pork Rib Hot Pepper Pomegranate Molasses Jam or Jelly Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.
- Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.
- Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.
- *Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.
- **Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
- To puree canned chipotle chiles:
- Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.
CHERRY-CHIPOTLE GLAZED BACK RIBS
Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 23
Steps:
- About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
- Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
- Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
- Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
- Serve ribs with remaining glaze.
Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g
ORANGE-CHIPOTLE GLAZED COUNTRY-STYLE RIBS
Thick-cut boneless country-style pork ribs are brushed with a sweet and savory sauce and chopped into bite-size pieces in this crowd-pleasing recipe.
Provided by My Food and Family
Categories Meal Recipes
Time 45m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Grill ribs 6 min. on each side. Meanwhile, blend remaining ingredients in blender until smooth.
- Reserve 3/4 cup sauce; brush ribs with some of the remaining sauce. Grill 20 to 25 min. or until done, turning occasionally and brushing with remaining sauce. Remove from grill. Let stand 5 min. Meanwhile, bring reserved sauce to boil; simmer on medium-low heat 5 min., stirring frequently.
- Cut ribs into bite-size pieces; place in large bowl. Add sauce; toss to coat.
Nutrition Facts : Calories 50, Fat 2.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 15 mg, Sodium 80 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 3 g, Protein 5 g
CHIPOTLE-GLAZED BEEF SHORT RIBS
This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.
Provided by Irmgard
Categories Meat
Time 10h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
- Add the beef ribs and toss to coat.
- Refrigerate from 8 to 24 hours.
- Place the ribs in a roasting pan.
- Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
- Transfer to a plate.
- Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
- Set the pan juices aside.
- In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
- Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
- Simmer over medium-low heat, stirring occasionally, for 15 minutes.
- Transfer to a blender and puree until smooth.
- Place the ribs on a greased barbecue grill over medium-high heat.
- Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.
Nutrition Facts : Calories 1227.8, Fat 109.8, SaturatedFat 47.7, Cholesterol 229.8, Sodium 469.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10.3, Protein 44.2
More about "chipotle glazed ribs recipes"
CHIPOTLE-GLAZED RIBS - RECIPES | GOYA FOODS
From goya.com
Servings 4Total Time 1 hr 30 mins
HONEY CHIPOTLE GLAZED RIBS RECIPE - EVERYDAY DISHES
From everydaydishes.com
OVEN BAKED RIBS WITH CHIPOTLE BBQ SAUCE | RECIPETIN EATS
From recipetineats.com
CHERRY-CHIPOTLE GLAZED SPARERIBS - KELLYS THOUGHTS ON …
From kellysthoughtsonthings.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
GRILLED SPARERIBS WITH MAPLE-CHIPOTLE GLAZE
From finecooking.com
CHIPOTLE AND HONEY GLAZED RIBS
From canolainfo.org
ORANGE-AND-CHIPOTLE-GLAZED RIBS | BETTER HOMES
From bhg.com
CHIPOTLE WARRENTON - BURRITOS, FAST CASUAL, ORDER ONLINE
From locations.chipotle.com
CHEF NEAL'S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE
From emerils.com
FLANKEN CUT BEEF RIBS WITH CHIPOTLE MEZCAL GLAZE - JESS PRYLES
From jesspryles.com
BBQ PORK RIBS WITH TAMARIND-CHIPOTLE GLAZE - ENRILEMOINE
From enrilemoine.com
CHIPOTLE-GLAZED RIBS | CANADIAN LIVING
From canadianliving.com
HONEY-CHIPOTLE-GLAZED RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
CHERRY CHIPOTLE GLAZE - RAE&RYAN'S GOURMET FOODS
From raeandryan.com
CHIPOTLE-GLAZED JACOB’S LADDER AT PECKHAM KITCHEN
From peckham.kitchen
CHERRY-CHIPOTLE GLAZED INCITE RIBS | RESCOOKING.COM
From rescooking.com
CHIPOTLE GLAZE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SMOKY CHIPOTLE GLAZED RIBS – TASTEFOOD
From tastefoodblog.com
GRILLED SHORT RIBS WITH A CHIPOTLE-HONEY BBQ SAUCE - RICK BAYLESS
From rickbayless.com
CHIPOTLE BLACKBERRY BBQ GLAZED SPARE RIBS | DASH OF SAVORY
From dashofsavory.com
CHIPOTLE-GLAZED BEEF SHORT RIBS | CANADIAN LIVING
From canadianliving.com
LOUSY FOOD - CHIPOTLE MEXICAN GRILL, WARRENTON TRAVELLER REVIEWS ...
From tripadvisor.ca
PORK RIBS WITH BLACKBERRY CHIPOTLE GLAZE - DRISCOLL'S
From driscolls.com
SWEET AND SPICY CHIPOTLE GLAZED RIBS FOOD- WIKIFOODHUB
From wikifoodhub.com
CHIPOTLE-GLAZED BABY BACK RIBS - GLUTEN FREE RECIPES
From fooddiez.com
HOW TO GRILL CHIPOTLE-GLAZED BABY BACK RIBS - CHICAGO SUN-TIMES
From chicago.suntimes.com
BEST RECIPES EVER: CHIPOTLE-GLAZED BEEF SHORT RIBS | NATIONAL POST
From nationalpost.com
SWEET CHIPOTLE GLAZED BABY BACK RIBS - GLUTEN FREE RECIPES
From fooddiez.com
CHIPOTLE HONEY GLAZE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
TOMATILLO-CHIPOTLE-GLAZED COUNTRY RIBS RECIPE - FOOD & WINE
From foodandwine.com
CHIPOTLE GLAZED PORK BACK RIBS - FARM BOY
From farmboy.ca
CHIPOTLE GLAZED RIBS – MONUMENT GRILLS
From monumentgrills.com
CHIPOTLE AND BOURBON GLAZED BBQ RIBS
From finefoodspecialist.co.uk
CHIPOTLE HONEY BBQ RIBS - BONAPPETEACH
From bonappeteach.com
SOUS VIDE HONEY-CHIPOTLE GLAZED COUNTRY STYLE RIBS
From amazingfoodmadeeasy.com
SWEET AND SPICY CHIPOTLE-GLAZED RIBS RECIPE | BON APPéTIT
From bonappetit.com
You'll also love