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Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
👥 6 Servings⏱️ Prep & Cook: 4h 20m👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●saucepan
- ●blender
- ●cutting board
- ●whisk
📝 Preparation Steps
1
Combine ¼ cup (packed; 50 g) light or dark brown sugar, 3 Tbsp. garlic powder, ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, and 3 Tbsp. cumin in a medium bowl; season with freshly ground pepper. Pat 7–8 lb. St. Louis–style pork spareribs (about 3 racks) dry with paper towels and sprinkle brown sugar mixture all over (even edges), patting to adhere to meat as much as possible. Wrap each rack tightly in foil; crimp edges together to seal. Place on a rimmed baking sheet and chill at least ⏱️ 1 hour and up to ⏱️ 12 hours.
. garlic powder3 TbspFreshly ground pepper–8 lb. St. Louis–style pork spareribs (about 3 racks)7
2
Place a rack in middle of oven and preheat to 300°. Bake ribs (directly from refrigerator, still wrapped in foil on baking sheet) until meat is very tender, 2½–⏱️ 3 hours. Unwrap and carefully pour off any accumulated liquid. Let cool.
3
Meanwhile, process 5–6 canned chipotles in adobo sauce, plus 2 Tbsp. adobo sauce, 1¼ cups orange marmalade (from a 13-oz. jar), 1 cup fresh orange juice, and remaining 2 tsp. cumin and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until smooth. Transfer to a small saucepan and cook over medium-high heat, whisking occasionally, until slightly thickened, 5–⏱️ 7 minutes. (It will continue to thicken as it cools and should reach the consistency of barbecue sauce.)
–6 canned chipotles in adobo sauce, plus 2 Tbsp. adobo sauce5¼ cup (packed; 50 g) light or dark brown sugar¼ cups orange marmalade (from a 13-oz. jar)1fresh orange juice1 cup
4
Prepare a grill for medium-high heat; oil grate with vegetable oil. Brush one side of ribs with sauce; place on grate, sauce side down. Brush other side with sauce. Grill, turning halfway through, until charred in spots, 7–⏱️ 9 minutes. Transfer to a cutting board.
Vegetable oil (for grill)
5
Whisk ¼ cup fresh lime juice into remaining sauce. Cut between ribs to separate, then brush both sides with sauce. Arrange on a platter and scatter cilantro leaves with tender stems around. Serve with lime wedges for squeezing over.
6
Do Ahead: Ribs can be baked 1 day ahead. Rewrap once cool and chill.
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