Chef Neals's Baby Back Ribs with Orange Chipotle Glaze
I was floored the first time I read that he wrapped the meat in plastic wrap and then aluminum foil but it really works!!The sauce makes a lot but keeps in the fridge. I do these in the oven and also on the bbq.
Just wanted to share with you all!!
I have been making this rib recipe for about 5 or 6 years and everyone loves it!!!!!
*Not my pic....coped from Brabant Ltd
- 2 c
- or 3 cups of wood chips, any kind
- 2 Tbsp
- 1 tsp
- chinese five
- 1 Tbsp
- black pepper
- slabs baby back ribs
- 1 c
- orange juice, fresh
- 8 c
- sugar....yes 8!!!
- 2 c
- apple cider vinegar
- 1 c
- soy sauce
- 1 can(s)
- 7 oz chipotle peppers in adobo finely chopped or pureed
ORANGE -CHIPOTLE GLAZE
Preheat a smoker if you have one to 200 degrees....I don't so I use my bbq. I do these inside in my oven in the Winter.
Combine the salt and the spices. Rub about 2 tsps in each slab of ribs on both sides.
Smoke for 20 mins. I skip this step as I don't have smoker. I wrap the ribs in the plastic and foil and cook over a low heat on bbg or in oven at 350.The ribs must be warpeed tightly in the plastic.
Bake for 1 1/2 hours. Remove and let cool about 20 mins still wrapped. B
Before serving coat the ribs with the glaze and pass glaze around at table.
If I bbq these I brush the glaze on and put them back on the bbq till glaze starts to brown.
Bring orange juice to a boil and boiluntil reduced to about 1/4 cup and is thick.
Add sugar, vinegar, soy sauce and chilies. Boil stirring oftenuntil sugar has dissolved and sauce has reduced to 4 cups and coats a spoon...20 - 30 mins.
Glaze keeps in fridge for at least 3 - 4 days.