Back Ribs with Roasted Tomato, Honey and Chipotle Glaze

August 16, 2017
3 Ratings
Photo by Bobbi Lin
  • Serves 3 to 6
Author Notes

This recipe is based on the pork ribs I make for friends and family on special occasions and at Q Barbeque. For that tender, falling-off-the-bone texture I love, I reach for ribs from Smithfield. In this busy day and age, it's always nice to find a reason for people to gather around over a slow-cooked meal and celebrate together. —Tuffy Stone

What You'll Need
  • 3 tablespoons kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 3 racks of Smithfield Extra Tender Fresh Pork Back Ribs (membrane removed if desired)
  • apple juice in spray bottle
  • 1 14.5-oz. can fire-roasted diced tomatoes
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 2 tablespoons olive oil
  • 1/4 cup tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  • 3 tablespoons pureed chipotle chiles in adobe sauce
  1. Combine all ingredients for the dry rub in a small bowl and mix well. Pat the ribs dry with paper towels and generously coat both sides of the ribs with the rub. Set aside at room temperature for 1 hour.
  2. Preheat the oven to 300°F and line a baking sheet with parchment paper.
  3. Place the ribs on the baking sheet, meaty side up, and cook for 2 hours, spraying both sides of ribs with apple juice every 30 minutes. If ribs are drying out after an hour, cover with aluminum foil.
  4. Meanwhile, make the roasted tomato, honey & chipotle glaze. Sauté the tomatoes, onions, and garlic in olive oil over medium-high heat for 2 minutes. Stir in the tomato paste and cook 2 minutes. Add the remaining ingredients and cook for 15 minutes until the onions are tender; let cool. Carefully pour the glaze into a blender and pulse until smooth. Add water to thin if needed.
  5. Remove the ribs from the oven and brush both sides with the glaze. Return the wrapped ribs to the oven and cook for 1 more hour, until very tender. Check for doneness by piercing with a knife.
  6. For a caramelized char, set the oven to broil, and paint on another layer of glaze. Keep a close eye on the ribs in the broiler as they can burn quickly. Slice and serve with remaining glaze on the side.

See what other Food52ers are saying.

  • sexyLAMBCHOPx
  • creamtea
  • Chris Glenn
    Chris Glenn

5 Reviews

Chris G. September 4, 2017
So, just out of curiosity, did you happen to check out what recipes Tuffy Stone has in his member collections?
sexyLAMBCHOPx August 22, 2017
Advertisers now submit their recipes & they become community picks?
sexyLAMBCHOPx August 22, 2017
The glaze does sound incredible though.
creamtea August 29, 2017
looks that way, doesn't it, Chops. I see less and less community-based content.
sexyLAMBCHOPx September 2, 2017
I miss the community-based recipes and content. It's so lost within the site. Every year that passes more so... Your Dilled, Crunchy Sweet-Corn Salad with Buttermilk Dressing has been made faithfully though since you posted many years ago.