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Give your ribs real barbecue flavor, without smoking them all day, with our easy Chipotle-Glazed Ribs recipe. First rub the ribs with a special spice blend that seasons the meat to the bone. Next, cook them in the oven until they’re perfectly tender. And last, brush them with a quick chipotle-honey glaze before grilling. GOYA® Chipotle Chiles give the ribs deep, smoky flavor and fiery heat in seconds.
Ingredients
For the Rub:
3 tbsp.
chili powder
1 tbsp.
plus 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, divided
1 tbsp.
packed dark brown sugar
1 tbsp.
GOYA® Minced Garlic
1 tsp.
dried oregano
½ tsp.
ground cumin
2
racks baby back ribs (about 2 lbs. each), patted dry with paper towels
For the Glaze:
¼ cup
ketchup
3 tbsp.
sauce and 2 chiles, finely chopped from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
3 tbsp.
honey
Directions
Step 1
In small bowl, stir together chili powder, 1 tbsp. Adobo, brown sugar, garlic, oregano and cumin until well combined. Rub spice mixture all over ribs, concentrating on meaty side. Transfer ribs to large roasting pan, meaty side-up. Cover and refrigerate for at least 4 hours, or up to 24 hours. Bring ribs to room temperature 30 minutes before cooking.
Step 2
Heat oven to 325° F. Cover roasting pan tightly with foil. Cook ribs until tender (knife inserted into center shows no resistance), about 1 hour, 15 minutes. Remove pan from oven; transfer ribs to platter.
Step 3
Meanwhile, in small bowl, stir together ketchup, chipotle sauce, chopped chipotle peppers, honey and 1 tsp. Adobo until well combined; set aside.
Step 4
Heat grill to medium-high heat. Using pastry brush, brush ribs all over with reserved chipotle glaze. Place ribs meaty-side down on hot, greased grill grates. Cook, flipping and brushing with glaze, until ribs are heated through and develop dark golden brown grill marks, about 5 minutes. Transfer ribs to serving platter. Serve.
New from Goya
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