Fall Apart Oven Baked Ribs with Chipotle BBQ Sauce
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4.7
44 reviews
Excellent
Fall Apart Oven Baked Ribs with Chipotle BBQ Sauce
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Pork ribs slow cooked in the oven until tender and falling off the bone, coated with a homemade Barbecue Sauce with a great balance of sweet, tang and heat. A one pan recipe! This is one of those recipes that is very forgiving with both cook time and substituting ingredients.
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Ingredients
Rub
- 1 1/2 tbsp paprika sweet
- 1 tbsp salt
- 1 1/2 tbsp garlic powder
- 1/2 tbsp black pepper
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1/2 tbsp thyme dried
- 1/2 tbsp oregano dried
Ribs
- 5 lb / 2.5 kg pork ribs cut into individual ribs (to fit into one baking dish, American style
- 1 dark beer About 12 oz / 375 ml. Stout, porter or a dark ale, bottle
Chipotle BBQ Sauce ("Sauce")
- 14 oz / 400g crushed tomato canned
- 3.5 oz / 100g chipotle in adobo sauce chipotle and sauce (1/2 a standard can) (Note 1, canned
- 1 onion brown, white or yellow), diced, large
- 2 garlic minced, cloves
- 1 tbsp tomato paste
- 2 tbsp brown sugar
- 1/4 cup white wine vinegar (or 2 tbsp normal white vinegar + 1 tsp sugar)
- 1/3 cup Worcestershire sauce
- 2 tbsp Tabasco sauce , or other hot sauce. Adjust to taste.
- 1/2 tbsp salt
- black pepper
To Serve
- Coriander leaves aka cilantro leaves, fresh
- lime wedges
Instructions
- Combine the Rub ingredients in a bowl.
- Pat the ribs dry, then rub with the Rub. If time permits, refrigerate, covered, for at least 2 hours or overnight.
- Take ribs out of the fridge, place in a large baking dish in a single layer (squished is ok, they will shrink slightly).
- Preheat oven to 160C/325F.
- Pour beer into the baking dish and cover with a lid (use foil if you don't have a lid). Place in the oven and cook for 1 hour.
- Meanwhile, make the Sauce.
- Take out of the oven and remove lid. Pour the sauce over the ribs, then return to the oven (uncovered).
- Bake for 45 minutes to 1 hour 15 minutes, turning once or twice, until the ribs are cooked to your liking. The meat should be very tender and comes off the bone easily, and the sauce should be thick and "jam-like". If the pan starts looking dry, add a splash of water.
- To finish the ribs off, grill/broil for 5 to 10 minutes to get a nice browned finish on top (this is an optional step).
- Serve, garnished with fresh coriander/cilantro leaves and wedges of lime.
Sauce
- Blend or process the canned tomato in a food processor, Chipotle in Adobo Sauce, onion and garlic.
- Stir through remaining ingredients. Set aside until required.
Notes
- 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.
- 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.
- Nutrition per serving.
Nutrition Information
Show Details
Serving
569g
Calories
723cal
(36%)
Carbohydrates
26.5g
(9%)
Protein
49.7g
(99%)
Fat
46.6g
(72%)
Saturated Fat
17.8g
(89%)
Cholesterol
203mg
(68%)
Sodium
2672mg
(111%)
Potassium
2055mg
(44%)
Fiber
6.3g
(25%)
Sugar
6.8g
(14%)
Vitamin A
2700IU
(54%)
Vitamin C
19.8mg
(22%)
Calcium
90mg
(9%)
Iron
3.6mg
(20%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 723 kcal
% Daily Value*
| Serving | 569g | |
| Calories | 723cal | 36% |
| Carbohydrates | 26.5g | 9% |
| Protein | 49.7g | 99% |
| Fat | 46.6g | 72% |
| Saturated Fat | 17.8g | 89% |
| Cholesterol | 203mg | 68% |
| Sodium | 2672mg | 111% |
| Potassium | 2055mg | 44% |
| Fiber | 6.3g | 25% |
| Sugar | 6.8g | 14% |
| Vitamin A | 2700IU | 54% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 90mg | 9% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
44 reviews
Excellent
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