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Chef Neal's Baby Back Ribs with Orange-Chipotle Glaze Recipe

Chef Neal's Baby Back Ribs with Orange-Chipotle Glaze

Emeril Lagasse

Recipe courtesy Emeril Lagasse

Show: The Essence of EmerilEpisode: Barbecue

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • 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.

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  • 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.

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  • 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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  • on May 20, 2009

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    Not sure the reason for the plastic wrap but it MELTED all over the ribs. Very disappointed after all the work.Toxic ribs!!!! Did everything the recipe said. The sauce was awesome . The sauce would be great on pork , chicken, maybe even burgers.

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  • on July 06, 2008

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    This recipe has been a huge hit at our family BBQs for a couple of years now. But beware! There is a lot of heat in this sauce. It's perfect for our family. We have used this sauce on several cuts of meat. Spare ribs are our favorite but also good on chicken

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  • on May 13, 2008

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    I tried this recipe about two years ago-- and I have made it ever since. I love the Orange-Chipotle Glaze! It has been a staple in my home ever since. You can use it on any meat and it is delicous.

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  • on May 04, 2008

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    I have been looking for the absolute perfect rib recipe and I think I finally found it. These were delicious and truly "fall off the bone tender", but I don't get the plastic wrap part. I know it is important to keep them juicy, but does anyone elses wrap melt? That can't be good for you. Next time I am going to try the oven bags for turkeys, then foil.

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  • on August 30, 2007

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    I have made these ribs so many times for family and friends. My brother WAS the family champ of ribs. He has fallen from the winners block and emailed me today for the recipe. Go Chef Neal..your ribs rule. We had the chance to meet Chef Neal in New Orleans it was a great experience, he is as nice as his ribs are good.

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  • on June 09, 2007

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    Never would I have thought of wrapping ribs in plastic rap. I have made this a dozen times and it is the best and a big hit with guests!

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  • on May 26, 2007

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    Takes too long to make , but it's well worth it.

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