This last weekend we celebrated my husbands birthday and you know what he asked me to make for him? RIBS! I had never made ribs before but that has to be the most intimidating meat to make right after turkey. So I stressed for three days, reading recipe after recipe and could NOT find just one that I liked. I decided to combine two different recipes (rub recipe from here) and used the cooking method from a third recipe. Then I channeled Julia Child and Bobby Flay and got cooking. Most everyone I talked to said to grill them, but it’s 30 degrees outside so that was out of the question. I did them in the oven, low and slow and they were perfect. My husband has been talking about them ever since and even said they changed his life. No food has ever changed my life before, so he must have really liked them. This is juicy, manly MEAT. So, with out further adeui, Sweet Chipotle Ribs.
- 1 tsp powdered ginger
- 2 tsp cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dry thyme
- 2 tbsp garlic powder
- 1 tbsp dry oregano
- 1 ½ tsp salt
- 1 tsp ground chipotle powder
- 1 cup barbeque sauce (I used Sweet Baby Rays)
- 1 cup maple syrup
- 4-5 lbs pork ribs
- Preheat oven to 275 degrees
- Cover cookie sheet with tin foil and place a cooling rack on top of the cookie sheet. Combine seasonings for the rub, and rub all over the ribs. Cover with tin foil.
- Cook ribs for 1 and a half hours. Remove from oven and brush the sauce liberally over the ribs and cook for another 1 and a half hours. During the last half hour of cooking, cover with barbeque sauce one last time. Meat should easily fall off the bones.