Best Orange Chipotle Glazed Country Style Ribs Recipes

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CHEF NEAL’S BABY BACK RIBS WITH ORANGE-CHIPOTLE GLAZE RECIPE



Chef Neal’s Baby Back Ribs With Orange-Chipotle Glaze Recipe image

Provided by á-170456

Number Of Ingredients 11

ORANGE-CHIPOTLE GLAZE:
4 slabs baby back ribs - (to 6) (abt 10 to 12 ribs per slab)
Chinese five-spice powder to taste
Kosher salt to taste
Coarsely-ground black pepper to taste
1 cup orange juice
2 cups cider vinegar
1 can chipotle peppers in adobo sauce - (7 oz) pureed in the
blender or finely chopped
1 cup soy sauce
8 cups sugar

Steps:

  • Preheat a home smoker to 200 degrees. Season the ribs on both sides with spices. Place the ribs in the preheated home smoker, and smoke for 20 minutes. Remove the ribs from the smoker and allow to cool. Preheat the oven to 350 degrees. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1 1/2 hours. Remove the ribs from the oven and allow to cool while still wrapped. Prior to serving, spoon the Orange-Chipolte Glaze over the ribs, liberally coating both sides. Serve 1 slab of ribs per person, and pass the Orange-Chipotle Glaze at the table. For Orange-Chipotle Glaze: In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to 1/4 cup. Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 to 30 minutes. Note: Be sure to use a large pot as specified, and also watch carefully while reducing the glaze -- it has a tendency to overboil! (Makes 4 cups sauce) This recipe yields 4 to 6 servings.

CHIPOTLE ORANGE PORK RIBS RECIPE - (4.6/5)



Chipotle Orange Pork Ribs Recipe - (4.6/5) image

Provided by kishthecook

Number Of Ingredients 11

1 lb boneless country pork ribs
1 onion sliced
5 cloves garlic, chopped
3-4 chipotle chilis, diced with sauce(dont be shy!)
1/4 cup orange marmalade
1/4 cup cider vinegar or rice vinegar
1/4 cup soy sauce
2 TBS brown sugar
1 TBS peanut oil
1/2 tsp ground cumin
1 tsp salt

Steps:

  • In a med sized bowl, combine the chipotles and sauce with the garlic, marmalade,vinegar,soy sauce, brown sugar, oil, cumin and salt. place the sliced onion in the crock pot. Top with the pork ribs. Pour the sauce over all and give a quick stir to coat the ribs. cover and cook on low 8-10 hours or on high 4-5 hours.

ORANGE GLAZED COUNTRY PORK RIBS



Orange Glazed Country Pork Ribs image

This is a wonderful way to cook country style ribs. The end result is a slightly sticky, somewhat sweet tasty rib dish

Provided by JanetB-KY

Categories     Pork

Time 9h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs country-style boneless pork ribs
2 slices onions, separated into rings
1 garlic clove, minced
1/2 cup chopped green pepper
1/2 cup orange marmalade
2 tablespoons cider vinegar
3 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon grated ginger

Steps:

  • Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
  • Cover; cook on low setting for 8 to 9 hours.
  • About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
  • In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
  • Stir in 3/4 cup juices from slow cooker; discard remaining juices.
  • Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
  • Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
  • (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).

Nutrition Facts : Calories 484.1, Fat 12.9, SaturatedFat 4.6, Cholesterol 167.8, Sodium 179.3, Carbohydrate 43.1, Fiber 0.9, Sugar 34.9, Protein 47.6

CHEF NEALS'S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE



Chef Neals's Baby Back Ribs with Orange Chipotle Glaze image

I have no idea who Chef Neal is but Emeril Lagasse gave him credit for this recipe in a cookbook I have of his. I was floored the first time I read that he wrapped the meat in plastic wrap and then aluminum foil but it really works!!The sauce makes a lot but keeps in the fridge. I do these in the oven and also on the bbq. Just...

Provided by Doreen Fish

Categories     Ribs

Number Of Ingredients 11

2 c or 3 cups of wood chips, any kind
2 Tbsp salt
1 tsp chinese five
1 Tbsp black pepper
6 slabs baby back ribs
ORANGE -CHIPOTLE GLAZE
1 c orange juice, fresh
8 c sugar....yes 8!!!
2 c apple cider vinegar
1 c soy sauce
1 can(s) 7 oz chipotle peppers in adobo finely chopped or pureed

Steps:

  • 1. Soak wood chips in water for at least 30 mins. drain well. Preheat a smoker if you have one to 200 degrees....I don't so I use my bbq. I do these inside in my oven in the Winter. Combine the salt and the spices. Rub about 2 tsps in each slab of ribs on both sides. Smoke for 20 mins. I skip this step as I don't have smoker. I wrap the ribs in the plastic and foil and cook over a low heat on bbg or in oven at 350.The ribs must be warpeed tightly in the plastic. Bake for 1 1/2 hours. Remove and let cool about 20 mins still wrapped. B Before serving coat the ribs with the glaze and pass glaze around at table. If I bbq these I brush the glaze on and put them back on the bbq till glaze starts to brown.
  • 2. Orange Chipotle Glaze Bring orange juice to a boil and boiluntil reduced to about 1/4 cup and is thick. Add sugar, vinegar, soy sauce and chilies. Boil stirring oftenuntil sugar has dissolved and sauce has reduced to 4 cups and coats a spoon...20 - 30 mins. Glaze keeps in fridge for at least 3 - 4 days.

BRAISED COUNTRY-STYLE PORK RIBS WITH CHIPOTLE



Braised Country-Style Pork Ribs With Chipotle image

Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer. To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned. Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.

Provided by John Willoughby

Categories     dinner, meat, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 16

3 pounds bone-in or 2 1/2 pounds boneless country-style pork ribs
2 teaspoons kosher salt
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried ground chipotle pepper
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
2 tablespoons vegetable oil
2 red onions, halved and thinly sliced
2 tablespoons minced garlic
3/4 cup orange juice
1/4 cup fresh lime juice
1/4 cup to 1 cup beer of your choice
1/2 cup roughly chopped cilantro, for garnish
1/2 cup pomegranate seeds, for garnish (optional)

Steps:

  • Dry the ribs well, sprinkle all over with salt and allow to sit, refrigerated, for 1 to 2 1/2 hours.
  • In a small bowl, combine cumin, coriander, chipotle pepper, black pepper, cayenne and cinnamon, and mix well. Dry the ribs well again and rub this mixture onto one side and the edges of the ribs, pressing to make sure it adheres. Heat oil over medium-high heat in a Dutch oven or other large, heavy pot until shimmering. In 2 batches, place the ribs in the pot, with the spice-rubbed side up, and brown the opposite side well, about 5 to 8 minutes. Remove to a platter as browned.
  • Add onions and cook, stirring frequently, until they just start to brown, about 10 minutes. Add garlic and cook, stirring constantly, for 1 minute more.
  • Move oven rack to middle position and heat oven to 325 degrees. Return ribs to the pot and add the orange juice, lime juice and enough beer so that the liquid comes halfway up the sides of the ribs. Bring to a simmer, then cover, put in the oven, and cook until the ribs are very tender, about 1 hour and 15 minutes. Remove the ribs from the pan, cover loosely with foil, and set aside. Continue to reduce the liquid if it is too thin, then adjust seasoning.
  • Top each rib with a several tablespoons of sauce, sprinkle with cilantro and pomegranate seeds, if using, and serve.

Nutrition Facts : @context http, Calories 781, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 48 grams, Fiber 2 grams, Protein 68 grams, SaturatedFat 9 grams, Sodium 1155 milligrams, Sugar 7 grams, TransFat 0 grams

CHIPOTLE-GLAZED RIBS



Chipotle-Glazed Ribs image

The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

Provided by Donna Hay

Categories     Kid-Friendly     Dinner     Pork Rib     Hot Pepper     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 17

Ribs:
2 cups white wine vinegar
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 tablespoons table salt
10 1/2 cups water
4 1/2 pounds (4 racks) American-style pork ribs
Lime wedges and pickled jalapeño peppers, to serve
Corn and Jalapeño Chile Flatbreads, to serve, optional
Chipotle Glaze:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons onion flakes
1 tablespoon Tabasco sauce
1 tablespoon Dutch cocoa powder
1/2 cup maple syrup
1/2 cup dark brown sugar
1 tablespoon sea salt

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.

A.1. ORANGE BARBEQUE RIBS



A.1. Orange Barbeque Ribs image

A.1. and orange marmalade are the secret ingredients to these tasty ribs.

Provided by Food Network

Categories     main-dish

Yield 6 Servings

Number Of Ingredients 9

3 lb. pork baby back ribs
1 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. garlic powder
1-1/2 tsp. ground black pepper
1/2 cup water
2/3 cup orange marmalade
1/2 cup A.1. Original Sauce
1/4 cup GREY POUPON Dijon Mustard

Steps:

  • HEAT grill to medium heat. PLACE half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add ¼ cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet. GRILL 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil. MIX remaining ingredients until blended. RETURN ribs to grill; brush with half the marmalade mixture. Grill 15 min., turning and brushing occasionally with remaining marmalade mixture.

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