Baby back ribs with Chipotle honey barbecue sauce



Recipe courtesy of Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals by Marie Simmons/Andrews McMeel Publishing, LLC.


For sauce:
1 cup – honey
1 cup – ketchup
½ cup – apple cider vinegar
2 tablespoons – reduced-sodium soy sauce or tamari
2 – canned chipotle chiles in adobo sauce, stems trimmed, chopped
2 tablespoons – adobo sauce, (from the can of chiles)
2 teaspoons – chili powder
1 teaspoon – ground cumin
1 teaspoon – fresh garlic, grated
1 teaspoon – coarse salt
For ribs:
2 racks – baby back ribs (about 2½ pounds each), each rack halved
coarse salt
freshly ground black pepper


To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic, and salt in a small saucepan. Heat on medium-low heat until simmering. Cook, uncovered, for 5 minutes. Let cool.

Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub in. Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrigerate for 4 to 24 hours, turning the bag occasionally.

When ready to cook the ribs, preheat the oven to 350°F. Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.

Roast the ribs for 1½ to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.

Preheat the broiler on high. Brush the ribs lightly with the sauce and broil for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.