CHEF NEALS'S BABY BACK RIBS WITH ORANGE CHIPOTLE GLAZE

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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.

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