Honey Chipotle Pork Ribs
It's been so cold outside, heating up the grill has been out of the question. That doesn't mean I don't still want my ribs! So, I made them indoors and OH.MY.GAWD they were delicious. I followed my Dad's method and tweaked his sauce to add a Mexican twist. See below for finger-lickin-goodness.
Total Steps
6
Ingredients
9
Tools Needed
4
Ingredients
- 4 pounds spare rib rack, fat trimmed
- 2 teaspoons sea salt
- 1 teaspoons black pepper
- 7 ounces can crushed chipotle peppers
- 2 teaspoons sea salt
- 2 cloves garlic, crushed
- 1/4 cups honey
- 2 tablespoons brown sugar
- 1.5 teaspoons Rosemary
Instructions
Step 1
After seasoning the ribs, mix the ingredients for the sauce and set it aside. Preheat oven to 350°.
Step 2
To cook the ribs in the oven, you need a steam tent. Cut 2 pieces of foil paper the length of the rack. Line both pieces together and fold the seams together to about 1/2-inch wide. Then fold again, the objective is to seal it so you have no leaks.
Step 3
Use a cookie sheet or a baking pan, place the foil tent over it. Rub 1/2 of the sauce over both sides of the ribs. Place the rack on the foil tent, and seal the top of the tent folding it the same way you sealed the bottom. Place it in the oven and allow it to steam.
Step 4
At the end of 90 minutes, pull out the ribs and carefully open the top of the tent. Remember there's a lot of steam in there, so don't burn yourself. The ribs will be cooked through, but not quite falling off the bone yet.
Step 5
Baste the top with the rest of the sauce, loosely close the tent and allow it to cook for another 15 minutes. After that time, open the tent and allow it to cook uncovered for 15 more minutes. This last step will caramelize the sauce and make the ribs nice and sticky.
Step 6
You're done! Start eating! They go divinely with potato salad.