Recipe
April 27, 2009
Bonnie Stern’s Chipotle Baby Back Ribs Recipe
Step 1: In a small bowl, combine paprika, sugar, salt and dry mustard.
Step 2: Remove membrane on underside of ribs. Cut strips in two. Rub with spice mixture. Place in a shallow dish, cover and marinate for 1 hour at room temperature or up to overnight in refrigerator.
Step 3: Place ribs on a foil-lined baking sheet (for easy cleanup). Cover with foil and cook in a preheated 300ºF oven for 1-1/2 hours.
Step 4: Meanwhile, to make sauce, in a bowl, combine puréed tomatoes, chipotles, lemon juice, Worcestershire, brown sugar and Dijon mustard.
Step 5: Drain ribs and brush with sauce. Barbecue for 5-8 minutes per side, basting with sauce, until hot and browned. (Alternatively, arrange ribs in a single layer on a foil-lined baking sheet, brush with sauce and roast, uncovered, at 400ºF for 20-30 minutes.)
Reprinted with permission from Bonnie Stern’s Essentials of Home Cooking (2003 Random House Canada).
Directions
Yield:
Step 1: In a small bowl, combine paprika, sugar, salt and dry mustard.
Step 2: Remove membrane on underside of ribs. Cut strips in two. Rub with spice mixture. Place in a shallow dish, cover and marinate for 1 hour at room temperature or up to overnight in refrigerator.
Step 3: Place ribs on a foil-lined baking sheet (for easy cleanup). Cover with foil and cook in a preheated 300ºF oven for 1-1/2 hours.
Step 4: Meanwhile, to make sauce, in a bowl, combine puréed tomatoes, chipotles, lemon juice, Worcestershire, brown sugar and Dijon mustard.
Step 5: Drain ribs and brush with sauce. Barbecue for 5-8 minutes per side, basting with sauce, until hot and browned. (Alternatively, arrange ribs in a single layer on a foil-lined baking sheet, brush with sauce and roast, uncovered, at 400ºF for 20-30 minutes.)
Reprinted with permission from Bonnie Stern’s Essentials of Home Cooking (2003 Random House Canada).