Prep 24 hrs
Cook 2 hrs
From Marie Simmons' cookbook, "Taste of Honey".
Chipotle Honey Barbecue Sauce
- 1 cup honey
- 1 cup ketchup
- 1⁄2 cup apple cider vinegar
- 2 tablespoons reduced sodium soy sauce or 2 tablespoons tamari
- 1 -2 chipotle chile in adobo, stems trimmed, chopped, depending upon taste
- 2 tablespoons adobo sauce, depending upon taste (from the can of chilies)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon grated fresh garlic
- 1 teaspoon coarse salt
- 5 lbs baby back ribs, each rack halved (2 racks about 2 1/2 pounds each)
- coarse salt & freshly ground black pepper
- To make the sauce, place the honey, ketchup, vinegar, soy sauce, chipotles, adobo sauce, chili powder, cumin, garlic and salt in a small saucepan. Heat on medium-low heat until simmering. Cook, uncovered, for 5 minutes. Let cool.
- Season the ribs on both sides with a sprinkling of salt and a grinding of black pepper and rub inches Place the ribs in a 2-gallon, resealable plastic food storage bag and add the cooled sauce. Refrigerate for 4 to 24 hours, turning the bag occasionally.
- When ready to cook the ribs, preheat the oven to 350°F Line a large roasting pan or a rimmed sheet pan with aluminum foil for easy cleanup. Fit a rack in the pan and place the ribs on the rack. Pour the sauce into a saucepan and gently heat over medium heat for 5 minutes. Brush the ribs with the sauce.
- Roast the ribs for 1 1/2 to 2 hours, basting lightly and turning every 20 minutes, until the meat begins to pull away from the bones. The ribs can be made ahead and left to stand for up to 2 hours either in a cool kitchen or in the refrigerator.
- Just before serving either preheat the broiler on high or heat the barbecue to medium-high. Brush the ribs lightly with the sauce and broil or grill on the barbecue for about 2 minutes, or until browned and bubbly. Cut between the ribs and pile them on a platter. Heat the leftover sauce to a gentle boil and simmer for 3 minutes before serving with the ribs.