Chipotle Bbq Ribs Recipe

In a medium bowl, whisk together brown sugar, smoked paprika, chipotle powder, ground cumin, garlic powder, onion powder, kosher salt, black pepper and optional cayenne until evenly combined.

Set the rub aside. This makes more than enough; reserve any extra in an airtight jar for another use.

Preheat oven to 300°F (150°C). Line a rimmed baking sheet with foil for easier cleanup.

If not already removed, slide a small knife under the thin membrane on the bone side of each rack and pull it off. Pat ribs dry with paper towels.

Brush both sides of the ribs lightly with 1 tablespoon olive oil to help the rub adhere.

Generously massage the dry rub over both sides of each rack, pressing so a good coating adheres. Reserve a couple tablespoons of rub for the sauce if you like a stronger spice in the final glaze.

Place ribs bone-side down on the prepared baking sheet. Pour 1 cup apple juice into the bottom of the pan (not over the ribs). Tightly tent the ribs with aluminum foil to create a sealed packet.

Bake in the preheated oven for 2 to 2 1/2 hours, or until very tender and the meat has pulled back from the ends of the bones by about 1/4–1/2 inch. Time depends on rack thickness.

Remove ribs from oven and leave foil loosely tented. Increase oven to 425°F (220°C) if finishing in the oven, or prepare grill for medium-high direct heat if finishing on a grill.

While the ribs bake during the final 30 minutes, make the sauce. Heat 1 tablespoon olive oil in a medium saucepan over medium heat.

Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant.

Stir in the minced chipotle peppers in adobo and cook 1 minute to bloom their flavor.

Add ketchup, apple cider vinegar, brown sugar, molasses, Dijon mustard, soy sauce (or Worcestershire), and 1 cup water. Whisk to combine.

Add the reserved 1–2 tablespoons of dry rub if you set some aside. Bring the sauce to a simmer, reduce heat to low, and simmer gently uncovered for 10–12 minutes, stirring occasionally, until slightly thickened.

Taste and adjust seasoning with salt and pepper and additional vinegar or sugar to balance heat and acidity. If you prefer a smoother sauce, cool slightly and puree with an immersion blender or in a countertop blender until smooth; return to the pan and keep warm.

When the ribs are tender and the oven or grill is ready, remove foil. If finishing in the oven: place ribs uncovered on the baking sheet and brush a generous layer of the chipotle BBQ sauce over the top of both racks. Bake at 425°F (220°C) for 12–15 minutes, basting once halfway, until sauce is glossy and starting to caramelize.

If finishing on the grill: preheat to medium-high and oil the grates. Brush ribs with sauce and grill bone-side down for 4–6 minutes per side, brushing again, until sauce is caramelized and ribs have charred edges but are not burnt.

Remove ribs and let rest 5 minutes. Slice between bones into individual portions. Spoon any extra warm sauce over the sliced ribs.

Garnish with chopped cilantro and lime wedges if desired and serve immediately alongside your favorite sides.