Chipotle-Glazed Ribs

Author: Canadian Living

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 3 lbs pork back ribs removed
  • 2 tablespoons grated lemon rind
  • 1 teaspoon salt
  • 1/2 cup red currant jelly
  • 2 canned chipotle peppers seeded and minced
  • 1 tablespoon adobo sauce

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 743 mg
  • Protein 34 g
  • Calories 581.0
  • Total fat 36 g
  • Cholesterol 84 mg
  • Saturated fat 13 g
  • Total carbohydrate 29 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chipotle-Glazed Ribs

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