SWEET AND SPICY CHIPOTLE-GLAZED RIBS
Categories Bake Currant Pork Rib Hot Pepper Pomegranate Molasses Jam or Jelly Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.
- Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.
- Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.
- *Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.
- **Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
- To puree canned chipotle chiles:
- Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
sumayyah faswiha
[email protected]I can't wait to try this recipe. It looks delicious!
Kako Lala
[email protected]These ribs are so easy to make and they're always a hit with my family and friends.
Mamokete Kanapi
[email protected]I'm not a fan of chipotle, so I used a different type of chili powder in the glaze. The ribs were still really good.
Hoor Ramadane
[email protected]I followed the recipe exactly and the ribs turned out perfect. They were fall-off-the-bone tender and the glaze was delicious.
gina selaledi
[email protected]These ribs were a bit dry for my liking, but the flavor was still good.
Abdullah Azmat
[email protected]I'm not usually a fan of ribs, but these were really good. The meat was tender and the glaze was flavorful without being too sweet.
Aleper John
[email protected]These ribs were a little too spicy for my taste, but my husband loved them. He said they were the best ribs he's ever had.
Elsa Hernandez
[email protected]The glaze on these ribs is out of this world! I could eat it with a spoon.
Gabriela Vanderford
[email protected]I've made these ribs several times now and they're always a crowd-pleaser. They're so easy to make and the results are always amazing.
Muhammad Fahim
[email protected]These ribs were a hit at my last party! The glaze was the perfect balance of sweet and spicy and the ribs were fall-off-the-bone tender. I'll definitely be making these again.