| Cuisine: Mexican | Type: Main Course | Serves: 4 |
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Source:
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Pati's Mexican Table, page 172 (Pati Jinich) |
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Attributes:
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Book |
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Comments:
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We both love baby-back ribs. We've had them in every style, cooked about every possible way, and with every possible seasoning and sauce. These are among the best. |
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Serving Suggestions:
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A damp towel comes in handy. |
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Ingredients:
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1 cup ketchup 2/3 cup honey 3 canned chipotle chiles in adobo sauce, seeded and minced, or to taste, plus 1/4 cup adobo sauce 10 garlic cloves, minced or pressed 2 tbs. olive oil 1/4 cup Dijon mustard 1/4 cup apple cider vinegar 2 tbs. Worcestershire sauce 1/4 cup Maggi sauce or soy sauce 2 tbs. dried Mexican oregano 1 tsp. freshly ground black pepper 3 pounds baby back ribs or spareribs, membrane removed (works with beef ribs, too) |
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Instructions:
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1. In a medium bowl, combine the ketchup, honey, chipotle chiles, adobo sauce, garlic, olive oil, mustard, vinegar, Worcestershire, Maggi, oregano, and pepper. Mix well. 2. Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce into the bottom of the pan, then add the ribs (we put the bone side down) and pour the remaining sauce on the top. Spread to cover. Cover tightly with aluminum foil and marinate for at least 30 minutes, or up to 24 hours in the fridge. 3. Preheat oven to 350°F. 4. Roast the ribs, covered, for 1-1/2 hours. 5. Remove the pan from the oven and carefully remove the foil, taking care not to burn yourself on the escaping steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and roast, uncovered, for 30 minutes more, or until they are beautifully browned and sticky. Remove from the oven and let rest for 10 minutes. 6. Slice into 2-3 bone pieces and serve. |
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Related recipes:
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None |
2023-02-27