Chipotle baby back ribs

Yield: 1 Servings

Measure Ingredient
1 tablespoon Pureed chipotle chilies; (up to 2)
¾ cup Orange juice
½ cup Molasses
½ cup Balsamic vinegar
½ cup Hoisin sauce
½ cup Reduced-sodium soy sauce
1 teaspoon Salt
3½ pounds Pork baby back ribs; cut into 4-rib segments, (up to 4)
2 quarts Chicken broth; (up to 3)
¼ cup Chopped cilantro
2 tablespoons Minced fresh ginger
3 larges Cloves garlic; minced
2 tablespoons Lime juice
\N \N Lime slices to garnish

FOR THE GLAZE

FOR THE RIBS

TO FINISH

By CATHY THOMAS The Orange County Register Simmering the ribs in broth ensures tender, juicy meat. Afterward, chill the broth and remove the congealed fat; add chopped vegetables or wontons and you'll have a delectable soup.

In a medium bowl, combine all glaze ingredients; stir to blend. Set 1 cup of glaze aside to pass at the table.

Place ribs in a large pot or Dutch oven; add enough chicken broth to barely cover (usually 2 quarts is enough). Add cilantro, ginger and garlic; bring to boil. Reduce heat to a gentle simmer; simmer 30 minutes or until meat is tender. Remove ribs and place on a jelly-roll pan; generously brush both sides with glaze.

Heat grill to medium. Grill ribs, basting and turning often, until heated through, well glazed but not blackened, about 10 minutes.

Add lime juice to the reserved glaze and heat. Place ribs on platter.

Garnish with lime slices and sprigs of cilantro. Pass reserved glaze to spoon over ribs. Makes 6 to 8 servings.

Per serving: 372 calories, 22⅕ grams fat, 8 grams saturated fat, 86 milligrams cholesterol, 907 milligrams sodium, 54 percent calories from fat. Analysis by The Orange County Register.

Posted to CHILE-HEADS DIGEST by Leslie Duncan <duncan@...> on Sep 24, 1998, converted by MM_Buster v2.0l.

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