Chipotle-Glazed Ribs
Combining chipotle peppers with red currant jelly gives these ribs a tongue-tingling yet sweet glaze. For a mild version, use only one chipotle. Chipotles are smoked jalapeño peppers canned in adobo sauce. If you can't find them, you can substitute any small hot pepper, finely chopped, and 1 tbsp (15 mL) ketchup.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 581 |
| pro | 34 g |
| total fat | 36 g |
| sat. fat | 13 g |
| carb | 29 g |
| fibre | 1 g |
| chol | 84 mg |
| sodium | 743 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 11% |
| vit A | 8% |
| vit C | 8% |
| folate | 5% |
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3 lb (1.5 kg) pork back ribs or side ribs centre cut removed
2 tbsp (25 mL) grated lemon rind
1 tsp (5 mL) salt
Chipotle Glaze:
1/2 cup (125 mL) red currant or red pepper jelly
2 canned chipotle peppers, seeded and minced
1 tbsp (15 mL) adobo sauce
Preparation:
Pour enough water into shallow roasting pan to come scant 1/2 inch (1 cm) up side. Cut ribs into 2-rib portions; place, meaty side up, in single layer in water. Cover and steam-roast in 325°F (160°C) oven until meat is tender, 75 to 90 minutes. Transfer to large glass baking dish, discarding cooking liquid. Combine lemon rind and sa< rub all over ribs.
Chipotle Glaze: In bowl, combine jelly, chipotle peppers and adobo sauce; brush half all over ribs. Cover and refrigerate for 4 hours, turning and brushing ribs with glaze in dish at least once. (Make-ahead: Refrigerate for up to 24 hours.)
Place ribs on greased grill over medium-high heat; close lid and grill, turning at least once and brushing with remaining glaze, until browned and glossy, 10 to 15 minutes.
Additional Information
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Source
Canadian Living Magazine: June 2005
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