Fall Apart Oven Baked Ribs with Chipotle BBQ Sauce
Prep
15m
Cook
2m
Total
17m
This Fall Apart Oven Baked Ribs with Chipotle BBQ Sauce recipe has juicy, tender ribs marinated in a dark beer and coated with a flavorful rub. Topped with a spicy, smoky chipotle BBQ sauce, this succulent dish is perfect for any occasion and sure to leave a lasting impression.
Ingredients
10 servingsRub
Ribs
Chipotle Bbq Sauce ("sauce")
To Serve
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 1,007kcal 50%
-
Fat 55g 84%
-
Saturated Fat 20g 100%
-
Carbohydrates 60g 20%
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Fiber 4g 16%
-
Sugar 40g 80%
-
Protein 50g 100%
-
Cholesterol 200mg 66%
-
Sodium 1,500mg 62%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Chipotle in Adobo sauce is dried chipotles in a spicy, dark red flavoured sauce. It comes in a can and leftovers can be stored in the fridge for around a month (or frozen). It is quite spicy but the slow cooking takes the edge off the heat which is why I like to use 1/2 a can. You can reduce the amount if you want. In Australia, you can find it at Harris Farms and Thomas Dux (around $3), or order it online from http://www.fireworksfoods.com.au (Mexican online grocery store $2.95 + postage). In the US you can find it in the Mexican aisle of most grocery stores and it costs around $2.
2. Making Ahead: Using this slow roasting method with the Sauce baked with the ribs, I find that the Sauce loses its intensity over time. Even the next day it is slightly milder in flavour and spiciness. My theory is that whatever chemical reaction causes stews and ragus to improve over time, the opposite occurs with things with tang and spice. If you want to retain maximum flavour but want to make ahead, here are some suggestions:a) Stop at step 5 (ie. after roasting in beer for 1 hour). Then when ready to serve, pour the Sauce over and roast (you can make the Sauce in advance and leave it in the fridge, it won't lose its intensity if kept raw); orb) Cook the ribs for 1 1/2 hours, covered, just with the beer. Simmer the Sauce in a saucepan for 15 minutes until thickened (you may need to increase salt doing it this way so make sure you taste test). Then dip the ribs in the Sauce and grill on the outdoor BBQ. Because the Sauce is not roasted for a long period of time, the intensity of the Sauce does not seem to fade as much.
3. Nutrition per serving.
2. Making Ahead: Using this slow roasting method with the Sauce baked with the ribs, I find that the Sauce loses its intensity over time. Even the next day it is slightly milder in flavour and spiciness. My theory is that whatever chemical reaction causes stews and ragus to improve over time, the opposite occurs with things with tang and spice. If you want to retain maximum flavour but want to make ahead, here are some suggestions:a) Stop at step 5 (ie. after roasting in beer for 1 hour). Then when ready to serve, pour the Sauce over and roast (you can make the Sauce in advance and leave it in the fridge, it won't lose its intensity if kept raw); orb) Cook the ribs for 1 1/2 hours, covered, just with the beer. Simmer the Sauce in a saucepan for 15 minutes until thickened (you may need to increase salt doing it this way so make sure you taste test). Then dip the ribs in the Sauce and grill on the outdoor BBQ. Because the Sauce is not roasted for a long period of time, the intensity of the Sauce does not seem to fade as much.
3. Nutrition per serving.
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