This dish is perfect for outdoor dining since most of the cooking takes place in your oven at home. The real magic, however, takes place over the grill as the ribs crisp up over the open flame. Don’t be stingy about applying the marinade; the glaze will stick to the ribs and add a nice crunch. Here is how to prepare Chipotle Grilled Ribs.
Yield: 4-6 servings
Ingredients
3/4 cup canned chipotles in adobo, minced
1/4 cup tomato paste
1 1/2 tablespoons smoked paprika
1/4 cup Dijon mustard
1 tablespoon dried oregano
6 garlic cloves, minced
2 slabs (2-3lbs. each) of St. Louis-style pork ribs
a can of beer (not stout)
1 tablespoon extra virgin olive oil, plus extra for brushing the grill
2 tablespoons honey
1 large yellow onion, diced
2 tablespoons red wine vinegar
1 can (28 oz.) crushed tomatoes
1/4 cup cilantro
Directions
Add tomato paste, mustard, paprika, oregano, garlic cloves, and 1/2 cup chipotles to a small bowl and mix well. Rub the mixture thoroughly over the ribs. Place ribs in 2 separate roasting pans, cover tightly and refrigerate overnight.
Preheat oven to 325˚F. Pour half of the beer and 1 1/2 cups of water into each roasting pan, enough to cover about 1/2-1 inch of ribs. Cover pans with foil and bake for 45 minutes. Remove foil, add additional water if necessary, and bake for another 45 minutes. Then, remove the ribs from the pan and place them on a platter. Drain liquid and reserve.
Sauté onions in extra virgin olive oil and salt until translucent, about 7 minutes, on medium heat. Add reserved liquid and cook until reduced by half. Next, add onions and liquid to a food processor along with the remaining 1/2 cup chipotles, tomatoes, vinegar, cilantro, and honey, and purée for 1 minute.
Preheat grill to medium-high. Place ribs on the cooking grid and brush with marinade. Cook for 4-5 minutes, adding extra marinade frequently. Flip ribs and repeat. Remove ribs from the grill and allow them to cool slightly before slicing and serving.
