Spicy-Sweet Honey Chipotle Pork Spareribs

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You’ll need a lot of paper towels with these ribs, but they’re worth it!

If you’re like me and have never tried ribs before, and, also like me, perhaps a bit intimidated by the vague feeling that you have to smoke them for hours and they still might come out tough, this is the recipe for you!

I rolled up my sleeves one rainy Saturday afternoon and pulled together this ribs recipe when the Grill-Meister was out playing dominos with his friends. Then I surprised him with them when he got home.  Score!

Succulent and fall-off-the-bone-tender with just the right balance of spicy-sweet and piquant, these ribs take their ‘cue (pun intended!) from the spicy rub they get before baking and a last-minute swab of homemade sauce before a quick char on the grill.

Ingredients (Serves 4-6)

Rub

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This is the brand of ancho chile I use
  • 1/4 cup brown sugar
  • 2 tbsp cup coarse salt
  • 2 tbsp cup ancho or chipotle chilé powder (use paprika if you don’t like it spicy)
  • 1 tbsp ground cumin
  • 1/2 tbsp black pepper
  • 1/2 tbsp white pepper
  • 1/2 tsp nutmeg

Ribs

2 racks St. Louis style pork spareribs, 2 1/2 – 3 lbs each

Honey-Chipotle Barbecue Sauce

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    Chipotle is really important in this sauce

    1/2 cup olive oil

  • 2/3 cup honey
  • 1/4 cup chopped chipotle peppers and sauce
  • 2/3 cup apple cider vinegar
  • 1/2 cup catsup
  • 2 tbsp of the spice rub

Cooking Instructions

Preheat oven to 300. In a small mixing bowl, combine the spice rub ingredients. Set aside 2 tbsp of the spice rub to use in the sauce, and then rub the ribs generously with the mixture.

Wrap each rack of ribs in heavy duty foil, sealing completely.  Place seam side up on a pan or cookie sheet with a decent-sized lip.  Bake for 2 1/2 hours.

Meanwhile, make the barbecue sauce by putting all ingredients in a small, heavy saucepan,  heating to a boil and then reducing to a simmer.  Cook at a simmer until reduced and thickened.

When the ribs have 20 minutes left to bake, preheat a gas or charcoal grill to high heat.  When 2 1/2 hours have elapsed, remove the ribs from the oven and carefully undo the foil around the ribs, being cautious about steam and very hot pan juice.  Place the ribs on a different cookie sheet or platter and reserve the pan juice for another use (I like to use it to make stock with the rib bones).

Take the ribs outside to your barbecue, slather the sauce on one side and place on the grill, sauce side down.  You may have to be very gentle with the ribs, because they will be very tender and may want to fall apart.  Slather the sauce again on the top side just after you place the ribs on the grill.  Sear on each side for 4-5 minutes until there’s a nice char, then remove them.  Place on a cutting board and cut between the bones.  Serve with extra sauce on the side.

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The finished product is great with a cool, crisp, chipotle-fennel slaw
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Ingredients for the spice rub
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I made a double batch; the spice rub is good on other meats and fish
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Generously rub each rack with the spice mix
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Seal tightly and place in a pan with a lip
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Make the sauce while the ribs are baking
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After baking, before the grill
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After the final quick char
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Super-tender, super-good!
Honey-Chipotle Ribs with Chipotle-Fennel Slaw
The finished product

These ribs are so good with just a quick slaw. I created a complementary Chipotle-Fennel Slaw when I made the ribs a couple of weeks ago and will publish that recipe soon. And until then, here’s a Pepper Jelly Slaw.

Copyright 2017, Glover Gardens Cookbook

Found Recipe: Fabio Viviani’s Short Rib Lasagne

One reason I love to travel is the exposure to different foods, cultures, ideas and people.  A case in point is the food discovery from last night at a business dinner in Chicago:  short rib lasagne.  Wow!  It was a blustery, windy, rainy night, and the sadly, the Cubs didn’t win, place or even show in their first World Series appearance in a zillion years, but the kitchen at Bar Siena on Chicago’s near west side was on its A-Game.

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It’s a hip and trendy atmosphere at Bar Siena, and the food is as rockin’ as the decor

fullsizeoutput_c7Let’s set the stage – the big ballgame was on, the place was packed with hungry and loud Cubs fans, and my dinner hosts were foodies.  We ordered a selection of cicchetti (Italian for “little bites” meant for sharing).  While the octopus with a chili vinaigrette and grilled shrimp with artichokes were wonderful, the short rib lasagne adorned with roasted garlic béchamel and taleggio cheese was the meal’s most valuable player.

This dish is now pretty high on my Must-Learn-How-to-Make List, and I found the recipe on the first page of Google search results.  The owner of Bar Siena is Fabio Viviani from Top Chef, and he shared his recipe with the world on Rachel Ray’s show.

With the windy weather and the World Series, autumn was in full swing last night in Chicago – and this dish really hit the spot.  We’re not quite there yet here in Southeast Texas, but once the chill sets in, I’ll be making this “warm up your bones” dish.  If you get to it first, please share the results!

Links:

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The lasagna before we attacked it