Sweet, sticky, tangy, with a touch of heat, these ribs come together in no time!
Course
Main Course
Prep Time35minutes
Cook Time1hour30minutes
Total Time2hours5minutes
Servings4
Ingredients
3lbs(or so) baby back pork ribs
1cupchipotle sauce(I used a can of chipotle peppers in adobe sauce that I blended up)
1cuplight agave nectar(I used runny honey)
finely grated zest of 4 medium limes
1cuplime juice
3jalapeno chiles, seeded and thinly sliced
kosher salt
lime wedges and cilantro for garnish
Instructions
Preheat oven to 400F
Bring a large heavy bottomed pot of water to a boil and then add the ribs and simmer for 30 minutes. You may need to skim off the fat that rises to the surface from time to time. Drain and cut into individual pieces.
Whisk together the chipotle sauce, the agave, lime zest and juice and a good pinch of salt until just combined.
Place the ribs in a roasting pan (I draped the entire thing in tin foil for clean up) cover them with the sauce and roast for 15 minutes.
Reduce the heat to 325F and roast for a further 1 1/4 hours. Baste every 15 minutes to get the sauce all over the ribs, until it is thick, glossy and caramelized.
Serve with lime wedges and cilantro scattered on top.
Recipe Notes
Next time that I make this, I will keep the rack intact, instead of cutting into individual ribs. It could be just personal preference for the way it will continue to cook, but I think it will keep even more juices inside. Don't get me wrong, they were juicy to begin with!