- 4
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
- 1/2 tsp. ground cumin
- 2 racks baby back ribs (about 2 lbs. each), patted dry with paper towels
- For the Glaze:
- 1/4 cup ketchup
- 3 tbsp. sauce and 2 chiles, finely chopped from 1 can (7 oz.) GOYA® Chipotle Chiles in Adobo Sauce
- 3 tbsp. honey
Preparation
Step 1
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.
2.
Heat oven to 325F. 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.
3.
Meanwhile, in small bowl, stir together ketchup, chipotle sauce, chopped chipotle peppers, honey and 1 tsp. Adobo until well combined; set aside.
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.