Best Chipotle Plum Bbq Pork Ribs Recipes

GRILLED PORK RIBS WITH CHIPOTLE BARBECUE SAUCE

Grilled Pork Ribs with Chipotle Barbecue Sauce image

Barbecue? Create finger-lickin' ribs with a sauce that smokes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h30m

Yield 8

Number Of Ingredients 10

Ingredients

4 lb pork loin back ribs (cut into 4 sections)
1 tablespoon vegetable oil
4 teaspoons chopped fresh or 1 1/2 teaspoons dried thyme leaves
2 cups ketchup
1 cup Progresso™ beef-flavored broth
6 chipotle chiles in adobo sauce, finely chopped (from 7-oz can)
1/2 cup packed brown sugar
1/2 cup white vinegar
1 teaspoon adobo sauce from chipotle chiles can
4 cloves garlic, finely chopped

Steps:

Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
Brush meaty sides of pork ribs with oil; sprinkle with thyme. Place pork, meaty sides up, on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook over medium heat 1 hour 30 minutes to 2 hours or until no longer pink when cut near bone and pork is tender.
Meanwhile, in 3-quart saucepan, mix Chipotle Barbecue Sauce ingredients; heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Brush sauce over pork 2 or 3 times during last 15 minutes of grilling.
Heat any remaining sauce to boiling; boil and stir 1 minute. Cut pork into serving pieces; serve with remaining sauce.

Nutrition Facts : Calories 580, Carbohydrate 31 g, Cholesterol 130 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 28 g, TransFat 0 g

CHIPOTLE BARBECUE RIBS

Chipotle Barbecue Ribs image

Provided by Valerie Bertinelli

Categories main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 racks baby back ribs (about 3 1/2 pounds each)
1 tablespoon paprika
1 tablespoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
Kosher salt
2 cloves garlic, finely chopped
1 1/2 cups no-sugar-added ketchup
3/4 cup fresh orange juice
2 teaspoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon adobo sauce

Steps:

For the ribs: Preheat the oven to 350 degrees F. Line a large rimmed baking pan with foil.
Place the ribs on the prepared baking pan meat-side up. Sprinkle them with the paprika, garlic powder, 1 tablespoon salt and a generous amount of pepper. Rub the spices all over the ribs.
Cover the pan tightly with foil and bake until the meat is very tender and can easily be pulled off the bone, about 2 hours.
For the barbecue sauce: Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring often, until very soft and golden brown, about 20 minutes. Add the garlic and cook, stirring, 1 minute. Add the ketchup, orange juice, Worcestershire, chipotles and adobo and 1/2 cup water. Increase the heat to bring to a boil, then reduce the heat to keep at a simmer until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Alternately, an immersion blender can be used in the pot.
Finish the ribs: Preheat the grill to medium-high (or set the oven to broil).
Reserve about a cup of the barbecue sauce for serving alongside the ribs. Brush a small amount of the remaining sauce on the bone side of the ribs and a generous amount on the meaty side.
Grill the ribs, meaty-side up, until the underside is lightly charred, about 3 minutes. Turn the ribs over and grill until the meaty side is charred in spots, 3 to 5 minutes (if using the oven, simply broil for 3 to 5 minutes). Transfer to a cutting board and cut each rack in half. Serve immediately with the reserved sauce on the side.