Father's Day

Honey Adobados Baby Back Ribs

March  9, 2015
0 Ratings
  • Makes 1 rack of ribs
Author Notes

Titillate your tongue with a rack of baby back ribs marinated in this smoky honey and chipotle barbecue sauce. This recipe was adapted from the National Honey Board recipe box. —Gina aka Ms. L'Amour

What You'll Need
  • Barbecue Sauce
  • 1 cup honey
  • 1/2 cup ketchup
  • 1/4 cup apple cider
  • 1 tablespoon soy sauce
  • 7 ounces chipotle chiles in adobo sauce (canned), stems trimmed, chopped
  • 1 tablespoon adobo sauce (from can)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic, grated
  • 1 teaspoon black pepper, course
  • 1 teaspoon salt, course
  • Ribs
  • 2 1/2 pounds baby back ribs (1 rack)
  • 2 tablespoons Montreal Steak Seasoning (Grill Mates)
  1. For the sauce put the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic, salt, and pepper in a saucepan. Heat until simmering. Let cool.
  2. Season the ribs on both side with the Montreal Steak seasoning by Grill Mates. Place the ribs in a 9x13 pan, add the cooled sauce, cover with plastic warp. Refrigerate for at least 4 hours.
  3. Preheat oven to 350 degrees F. Line a roasting pan with aluminum foil. Fit a rack in the pan and place the ribs on the rack. Pour the sauce in a saucepan, gently heat and brush the ribs with sauce.
  4. Roast the ribs for 1 hour, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones.
  5. Let the ribs sit in a cool kitchen for 15 minutes, cut between the ribs and pile them on a platter. Heat the leftover sauce and serve on the side with the ribs.
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