Rick Bayless' Chipotle-Glazed Baby Back Ribs

By wsklareski

Ingredients

• For the dry rub:
• 4 garlic cloves, peeled and roughly chopped
• 1/3 cup ground ancho chile
• 4 teaspoons brown sugar
• 1 teaspoon dried oregano, preferably Mexican
• 1/2 teaspoon ground cumin
• 4 teaspoons ground black pepper
• 5 teaspoons salt
• For the ribs and glaze:
• 4 large slabs (about 6 1/2 pounds) baby back ribs
• 1 7.5-ounce can chipotles en adobo
• 3/4 cup honey

Preparation

Step 1

Season the ribs. Combine all the dry rub ingredients in a food
processor and run until thoroughly blended. Sprinkle the mixture
on both sides of each slab of ribs, rub it in to ensure even
coverage, then cover and refrigerate overnight. You'll probably
have a little dry rub left; in a tightly closed jar in the
refrigerator it will last several months.


First rib cooking. Heat the oven to 300 degrees. Lay the ribs in
a single layer on two rimmed baking sheets and bake for about 1
1/4 hours, until the meat is tender when tested with a fork. This
cooking may be done early in the day you're serving. Cover and
refrigerate the cooked ribs until an hour before serving.






Second rib cooking. Turn on a gas grill to medium or light a
charcoal grill and let the coals burn until
medium-hot and covered with white ash.






In a food processor, blend the can of chipotles with the honey.
Scrape into a small bowl and carry to the grill, along with a
basting brush.






Lay the ribs on the grill, convex-side down. When hot and well