Chipotle-Glazed Ribs
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 581581 cal |
| pro | 34 g34g pro |
| total fat | 36 g36g total fat |
| sat. fat | 13 g13g sat. fat |
| carb | 29 g29g carb |
| fibre | 1 g1g fibre |
| chol | 84 mg84mg chol |
| sodium | 743 mg743mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1111 iron |
| vit A | 88 vit A |
| vit C | 88 vit C |
| folate | 55 folate |
Combining chipotle peppers with red currant jelly gives these ribs a tongue-tingling yet sweet glaze. For a mild version, use only one chipotle. Chipotles are smoked jalape?eppers canned in adobo sauce. If you can't find them, you can substitute any small hot pepper, finely chopped, and 1 tbsp (15 mL) ketchup.
Ingredients
- 3 lb pork back ribs , removed3 lb pork back ribs, removed
- 2 tbsp grated lemon rind 2 tbsp grated lemon rind
- 1 tsp salt 1 tsp salt
- 1/2 cup red currant jelly 1/2 cup red currant jelly
- 2 canned chipotle peppers , seeded and minced2 canned chipotle peppers, seeded and minced
- 1 tbsp adobo sauce 1 tbsp adobo sauce
Preparation
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid. Combine lemon rind and salt ; rub all over ribs.
Chipotle Glaze: In bowl, combine jelly, chipotle peppers and adobo sauce; brush half all over ribs. Cover and refrigerate for 4 hours, turning and brushing ribs with glaze in dish at least once. (Make-ahead: Refrigerate for up to 24 hours.)
Place ribs on greased grill over medium-high heat; close lid and grill, turning at least once and brushing with remaining glaze, until browned and glossy, 10 to 15 minutes.
Source : Canadian Living Magazine: June 2005
- Keywords : Grill/Barbecue; Summer; Pork; Main Course; Sports Events;
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