Sunday, October 2, 2011

Chipotle Spareribs

When I came across this recipe in Cooking Light magazine, I was wondering how the taste was going to be since I was so used to always having ribs in barbeque sauce.  It was so delicious that my little one just chowed it down so fast.  The meat was also so tender and fall off the bone. The meat was baked in foil covered oven and later in a broiler just for couple of minutes.

Source:  Cooking Light


1/4 c firmly packed brown sugar
1 tbs chili powder
2 tsp chipotle chile pepper
1 tsp saigon cinnamon
1 tsp garlic salt
3 lb pork baby back ribs
1/4 c water
1/2 c pure maple syrup


  • Preheat oven to 375 F. Mix with brown sugar and spices in small bowl. Rub spice mixture evenly on ribs. Place ribs in single layer on foil-lined roasting pan. Pour water into pan. Cover with foil
  • Bake 1 hour or until meat starts to pull away from bones. Brush with maple syrup
  • Broil or grill over medium heat 3-5 minutes per side or until heated through and nicely browned. Make 6 servings

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