Best Chipotle Glazed Barbecue Crudite With Cabrales Blue Cheese Dip Recipes

CHIPOTLE BLEU BURGERS

Steps:

• Grill patties to desired doneness. Just before removing from grill brush all sides with chipotle sauce.
• Top with bleu cheese.
• Assemble burgers using buns, bacon, lettuce, tomato, and pickles.

CHIPOTLE-GLAZED RIBS

Steps:

• Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
• While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
• Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
• Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.

CHIPOTLE GLAZED BABY BACK RIBS

Steps:

• Season the Ribs. Combine all the dry rub ingredients in a food processor and run until thoroughly blended. Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight. You'll probably have a little dry rub left; in a tightly closed jar in the refrigerator it will last several months.
• First Rib Cooking: Heat the oven to 300 degrees. Lay the ribs in a single layer on two rimmed baking sheets and bake for about 1 1/4 hours, until the meat is tender when tested with a fork. (This cooking may be done early in the day you're serving. Cover and refrigerate the cooked ribs until an hour before serving).
• Second Rib Cooking. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium-hot and covered with a white ash. In a food processor, blend the can of chipotles with the honey. Scrape into a small bowl and carry to the grill, along with a basting brush.
• Lay the ribs on the grill, convex-side down. When hot and well browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.
• Cut the ribs apart and serve immediately.

CHIPOTLE GLAZE

Steps:

• Place chipotles in a blender or food processor.
• Add 3 tablespoons of the adobo sauce from the can, brown sugar, ketchup, salt and lime juice.
• Puree until smooth.

CRUDITE PLATTER WITH CHIPOTLE RANCH DRESSING

Steps:

• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are.
• Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
• For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.