This rib recipe definitely packs a punch. The combination of honey, chipotle peppers in adobo sauce, and mustard powder heightens the typical BBQ sauce-style ribs. This style of ribs isn't necessary better than your best-bbq-ever ribs, yet it stands on its own for being quite unique with the spice and the fall-off-the-bone tenderness. We have made this at least 3-4 times by now and I don't search for any other rib recipe.
On a side note, you can bake the ribs like this recipe and just serve them with your favorite BBQ sauce. But if you want to pack a lunch with some spicy and delicious marinade, this is it!
1/4 cup minced canned chipotle chiles in adobo sauce
1/2 cup honey
1/4 cup mustard powder
2 racks pork spare ribs
Coarse salt and ground black pepper
Vegetable oil, for grates
Lemon wedges, for serving
- Preheat oven to 400.
- In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tbsp salt, and 2 tsp pepper.
- Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork tender, 2 to 2 1/2 hours.
- Heat grill to medium-high; clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with remaining 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges. [I grilled the ribs on oiled grilled pan. Still delicious and less clean up!]
Yields 6 servings. This recipe is from Martha Stewart's Everyday Food, June 2009.