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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
Makes 1 rack of ribs
- 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
- 2 1/2 pounds baby back ribs (1 rack)
- 2 tablespoons Montreal Steak Seasoning (Grill Mates)
- 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.
- 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.
- 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.
- Roast the ribs for 1 hour, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Honey