Sweet and Spicy
Chipotle Baby Pack Tender Ribs are sweet and spicy, with hints of chili in a
thick, spicy and sweet adobo sauce. Grilled on the Rider Pellet Grill using the
3-2-1 method and topped with a cherry chipotle sauce, these ribs are insanely
good. You don't have to cook it on the Rider Pellet Grill, but we highly
recommend it.
About the cut:
Baby's back ribs form the pig's rib bones closest to the loin. One shelf (10 to
13 ribs) weighs about 3 to 4 pounds and should feed 2 to 3 people.
* Ingredients :
° 4 pounds of
sirloin ribs (not cut into serving pieces)
° 1/2 cup chipotle
sauce
° 1/4 cup hot
sauce
° 2 tablespoons
of marmalade
Southwest scrub
° 1 tablespoon
brown sugar
° 1 teaspoon
chili powder
° 1 teaspoon
paprika
° 1/2 teaspoon
ground cumin
° 1/2 teaspoon
spiced salt
° 1/2 teaspoon
garlic pepper
° 1/4 teaspoon
ground ginger powder (ground ginger)
* Instructions :
Avoid darkening
the screen while cooking this recipe.
Preparing the
seasoning mixture on the southwestern way. Spreading blend on ribs. Covering it
tightly with plastic wrap and put it in the refrigerator for at least 4 hours,
but no more than 12 hours.
If you are using
a charcoal grill, place a drip tray just below the barbecue area and arrange
the charcoal around the rim of the kettle. Heat a charcoal or gas grill for
indirect heat. Cover the ribs and grill them over a drip pan or on an unheated
side of a gas grill, and place 4 to 6 inches of medium heat, for 1 hour 30
minutes to 2 hours, stirring occasionally, until soft.
In a small bowl,
mix the sauce with chili sauce and jam. Spread the mixture over the ribs during
the last 10 to 15 minutes of roasting. Heat the remaining sauce mixture to a
boil and stir for a minute. Cutting ribs To serving size pieces. Serving with a
mix of sauce.
Pork ribs are
the tenderest and leanest, but you can also use lean pork ribs - plan to cook
them within the same amount of time.
Arrange these
ribs on a plate, surrounded by sprigs of fresh cilantro and sliced orange
halves.
When food is
cooked away from a source of heat, it is called "indirect heat
grilling". This is the best way to cook large, long-cooked foods, such as
these ribs because indirect heat doesn't cook them too much. Since there is no
fire under the food, it is unlikely to burn during the extended cooking period.
Enjoy !