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
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
- Folate 5.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 8.0
