Chipolte-Glazed Baby Back Ribs

By jenkid

Ingredients

• Dry Rub:
• 4 garlic cloves
• 1/3 cup ground ancho chile
• 4 tsp brown sugar
• 1 tsp dried oregano, preferably Mexican
• 1/2 tsp ground cumin
• 4 tsps ground black pepper
• 5 tsps salt
• For Ribs:
• 4 large slabs ( About 6 1/2 lbs) baby back ribs
• 1 7.5 ounce can chipoltes en adobo
• 3/4 cup honey

Details

Cooking time 120mins

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 2 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 browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.

Cut the ribs apart, and serve right away.