Ingredients
- 4 or 6 slabs baby back ribs, about 10 to 12 ribs per slab
- Chinese five-spice powder
- Kosher salt
- Coarse black pepper
- Orange Chipotle Glaze, recipe follows
Directions
Preheat a home smoker to 200 degrees F.
Season the ribs on both sides with spices. Place the ribs in the preheated home smoker, and smoke for 20 minutes. Remove the ribs from the smoker and allow to cool.
Preheat the oven to 350 degrees F.
Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1 1/2 hours. Remove the ribs from the oven and allow to cool while still wrapped.
Prior to serving, spoon the Orange-Chipolte Glaze over the ribs, liberally coating both sides. Serve 1 slab of ribs per person, and pass the Orange-Chipotle Glaze at the table.
Orange-Chipotle Glaze:
- 1 cup orange juice
- 2 cups cider vinegar
- 1 (7-ounce can) chipotle peppers in adobo sauce, pureed in the blender or finely chopped
- 1 cup soy sauce
- 8 cups sugar
In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to 1/4 cup. Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 to 30 minutes.
Note: Be sure to use a large pot as specified, and also watch carefully while reducing the glaze ? it has a tendency to overboil!
Yield: 4 cups sauce
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By grandpapoker_12...
Oklahoma City, 76
on July 06, 2010
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RIBS: Skip Chinese 5-spice powder and the plastic wrap and instead use your usual spices (such as garlic powder, pepper, salt, maybe a little brown sugar. Put ribs on cookie sheet, 1/4 cup of water, cover tightly with heavy foil, cook at 225 degrees about 1.5 to 2.0 hours each side, drain liquid after 1.5 hours and replace with another 1/4 cup of water. Super incredibly tender. Then finish on grill to get the char. GLAZE: Use 1/2 can (instead of whole can of smoked Chipotle in adobe and 1/2 cup of soy sauce and add more to taste towards end of cooking -- otherwise, glaze might be unbearably hot for some guests; also, 1 cup of soy sauce is a little much. I use a mesh strainer on the glaze to get out the chipotle seeds that my food processor missed and that avoids the chewy seeds. The glaze will be a huge hit and so will your super tender ribs, but let folks add the glaze at the table. I also have regular sauce ready by blending large Head Country original sauce and add about 1/3 to 1/2 cup of the Head Country Hot Hickory, also amazing....but the glaze is remarkable.
By mfk2e
Richmond, VA
on March 28, 2010
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Used this technique minus the plastic wrap dozens of times and it's perfect.
And if you don't have a smoker, just sear them off on the grill, wrap them in fool immediately and toss them in the oven. After 1.5 hours, unwrap, sauce and place under broiler or back on the grill.
Works every time.
By maltybob
Scranton, PA
on July 25, 2009
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I have been using this glaze recipe for a few years now and love it. I have used it on everything from chicken wings to pork roast, hmmmm might even be good on some grilled talpia. The dishes usually get great reviews from friends and family. The method for cooking the ribs produces good results but I omit the plastic wrap unless using a lower temp. The dry rub is good but no better than many others.
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