Honey Chipotle Pork Ribs Recipe

Like a lot of people, I like to watch cooking shows – on the Food Network, PBS, and the Live Well Network.  One of my very favorite shows is Pati’s Mexican Table on PBS.  The host, Pati Jinich, was born and raised in Mexico, but moved to the US when she got married.  What I really love about this show, other than Pati’s warm, friendly style, are the stories she shares of her childhood in Mexico, growing up – time spent with family and friends around food.  Pati also shares interesting tidbits about Mexican history, customs, and culture, and part of the show is filmed in her homeland.  Hearing her talk about Mexican culture and traditions, one can’t help but fall in love with Mexico and its people.

On a recent episode, Pati shared a recipe for Honey Chipotle Pork Ribs.  I had been looking for more pork recipes, and this recipe looked especially delicious, given all its component ingredients.  I am picky about how pork ribs should taste, so it’s been hard for me to find something that’s absolutely delicious.  I made this recipe last week, and I have to say, it’s a winner – definitely something I will add to my repertoire of go-to recipes.

Honey Chipotle Pork Ribs – adapted from Pati’s Mexican Table

3/4 cup ketchup

2/3 cup honey *

3 chipotle chiles from chipotles in adobo sauce, minced and seeded according to how spicy you want it

Some of the sauce from the chipotles in adobo, to taste

10 garlic cloves, minced or pressed

2 Tbsp olive oil

2 Tbsp Dijon mustard

2 Tbsp apple cider vinegar

2 Tbsp Worcestershire sauce

4 Tbsp Maggi or soy sauce (I used Maggi)

1 tsp freshly ground black pepper

2 Tbsp dried oregano

3 lbs baby back or spare ribs, with the silverskin removed

1)  In a medium bowl, combine all the ingredients except for the ribs, and mix well.

2)  Line a large roasting pan with parchment paper.

3)  Pour some of the sauce prepared in step 1 into the bottom of the pan.  Place the ribs on top of the sauce, meaty side down.  Pour remaining sauce over ribs.

4)  Cover top of pan with foil, sealing the entire top.  Marinate meat for at least 30 minutes and up to 24 hours.  (I marinated mine for about 24 hours).  If marinating for more than 30 minutes, keep the ribs refrigerated.

5)  If ribs have been marinating for more than 30 minutes, remove them from the fridge.  Preheat the oven to 350F.

6)  Place roasting pan with ribs into the middle of the oven, and bake for 1-1/2 hours.

7)  Remove pan from oven and carefully remove foil covering the pan, taking care not to burn yourself with the steam.  Spoon some of the sauce on the bottom of the pan over the meat.

8)  Return pan to oven, uncovered, and bake for another 35 to 45 minutes, until the ribs are beautifully browned, and a knife easily pierces the meat.  Remove from oven, and let rest for a few minutes before slicing and serving.

Honey chipotle pork ribs right out of the oven

Honey chipotle pork ribs right out of the oven

Yield:  4-5 servings

* If your jar of honey has crystallized and difficult to measure, place it into a glass bowl.  Make sure you are using a glass jar to hold the honey and not plastic.  Fill the bowl with water until it reaches at least up to the same level as the honey. Preferably, the volume of honey you have is no more than a few inches high.  Otherwise, split up the honey to lower the volume.  Remove the lid on the jar.  Microwave the honey and water on high for several minutes until the honey is clear and no longer crystallized.

Honey chipotle pork ribs ready for eating

The sauce from the ribs also taste delicious on rice!

What are some of your favorite cooking shows?  What are some of your favorite pork rib recipes?  Please share in the comments.

 

About Serena Y Lee

Serena worked in the biotech industry for 18 years before leaving to pursue her life purpose – to live in freedom with creativity and simplicity. Her love for baking, creativity, and story-telling compelled her to start blogging to share her ideas with a wider audience.

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4 Responses to Honey Chipotle Pork Ribs Recipe

  1. Hiromi May 21, 2014 at 6:16 pm #

    Yum! I don’t eat meat, but I think this sauce can work with white fish. Maybe for BBQ on Memorial Day. I can make extra sauce and use it on both fish and meat.
    Thank you for sharing!

    • Serena Y Lee May 21, 2014 at 7:28 pm #

      You know, someone mentioned on the Pati’s Mexican Table website that they tried the sauce on chicken and it was delicious. If you get around to it, let me know how it tastes on fish.

  2. Cynthia May 23, 2014 at 12:46 am #

    Wow! Those look really yummy. The next time I see you, bring me some! 🙂

    • Serena Y Lee May 23, 2014 at 6:25 pm #

      I have something else in mind to bring you when we next meet :0)

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