Look for cans of chipotle peppers in adobo sauce in your grocery store's Mexican food aisle. If you can't find it, replace chipotle peppers with 2 jalapeño peppers, roasted and seeded, and 1 tbsp (15 mL) hot pepper sauce (such as Tabasco).
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2010
Chipotle Barbecue Sauce:
MethodIn large resealable plastic bag, combine oregano, cumin, chili powder, paprika, salt, pepper and garlic. Cut ribs into individual pieces; add to spices, tossing to coat. Refrigerate for 8 hours or for up to 24 hours.
Place ribs in roasting pan; cover and roast in 350°F (180°C) oven until meat is tender enough to fall off the bone, 2 to 2-1/2 hours. Transfer to plate. Skim fat from pan juices, reserving 1 tbsp (15 mL) fat for sauce. Set pan juices aside.
Chipotle Barbecue Sauce: In saucepan, heat reserved beef fat (or vegetable oil) over medium-high heat; sauté onion and garlic until softened.
Add pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt; simmer over medium-low heat, stirring occasionally, for 15 minutes. Transfer to blender and purée until smooth.
Place ribs on greased grill over medium-high heat; close lid and cook, turning and basting often with sauce, until heated through and crisped outside, about 10 minutes.
Nutritional facts Per each of 8 Servings: about
- Sodium 367 mg
- Protein 23 g
- Calories 503.0
- Total fat 40 g
- Potassium 514 mg
- Cholesterol 86 mg
- Saturated fat 18 g
- Total carbohydrate 11 g
- Iron 17.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 7.0
- Vitamin C 3.0