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
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Ingredients
- Barbecue Sauce
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1 cup
honey
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1/2 cup
ketchup
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1/4 cup
apple cider
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1 tablespoon
soy sauce
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7 ounces
chipotle chiles in adobo sauce (canned), stems trimmed, chopped
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1 tablespoon
adobo sauce (from can)
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1 tablespoon
chili powder
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1 teaspoon
ground cumin
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1 teaspoon
garlic, grated
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1 teaspoon
black pepper, course
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1 teaspoon
salt, course
- Ribs
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2 1/2 pounds
baby back ribs (1 rack)
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2 tablespoons
Montreal Steak Seasoning (Grill Mates)
Directions
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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.
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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.
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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.
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Roast the ribs for 1 hour, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones.
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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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