Honey Chipotle Ribs Recipe
Nothing's better than having a sauce with the perfect slather consistency. Here's one that'll ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead. —Caitlin Hawes, Westwood, Massachusetts
- 6 pounds pork baby back ribs
- BARBECUE SAUCE:
- 3 cups ketchup
- 2 bottles (11.2 ounces each) Guinness beer
- 2 cups barbecue sauce
- 2/3 cup honey
- 1 small onion, chopped
- 1/4 cup Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped chipotle peppers in adobo sauce
- 4 teaspoons ground chipotle pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1. Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender.
- 2. In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally.
- 3. Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce. Yield: 12 servings.
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