YIELD: 4 to 6 servings
1 full rack St. Louis ribs, or trimmed spare ribs
Marinade and gaze:
4 each ancho chiles, seeded
2 cups water
1/2 cup chipotle chiles in Adobo sauce, canned (or more to taste)
1/2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. dried oregano, whole leaf
3 cloves fresh garlic
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1 pinch ground cinnamon
1/4 cup fresh lime juice
2 Tbsps.apple cider vinegar
1 cup clover honey
1 Tbsp vegetable oil
1 cup onions, chopped
1 1/2 cups tomatoes, fresh or canned, seeded and chopped
- TO PREPARE THE RIBS: cut the rack into quarters by cutting across the rack in-between the rib bones. Place the rib quarters into a large zip-lock bag and set aside.
- FOR THE MARINADE: bring two cups of water to a boil, remove from heat, add the seeded ancho chiles, and soak until softened.
- Place the ancho chiles and the soaking water into a blender, and add all the other marinade ingredients and purèe until smooth.
- Pour the marinade into the ziplock bag with the ribs. Massage the bag to make sure the ribs are completely coated with the marinade then press out as much air as possible and seal the bag. Place the ribs in the refrigerator for at least a couple of hours to soak up the marinade flavor—6 hours or overnight is recommended.
- TO COOK/BRAISE: Once the ribs are marinated heat an appropriate size braising pan over medium heat. Add the vegetable oil and sweat the chopped onions until transparent, then add the tomatoes.
- While the tomatoes are heating remove the ribs from the marinade and set aside. Add all the marinade to the onions and tomatoes and bring the mixture to a boil.
- Add the ribs to the braising liquid and return to a boil. Immediately cover the pan and place it into a 350°F oven. Cook the ribs for about 1 hour and 15 minutes or until tender.
- Remove the ribs from the braising liquid and place onto a baking sheet and allow to cool.
- Once cooled cut the rib quarters into individual rib bones and arrange back on the baking sheet.
- FOR GLAZE: Strain the hot braising liquid through a fine sieve and place it in a saucepan. Skim off any surface fat from the sauce. Bring the sauce to a boil and reduce to a glaze skimming constantly.
- TO SERVE: Heat broiler and generously brush the ribs with the Honey Adobo Glaze. Broil the ribs for about 10 min. or until hot and glazed. Baste the ribs with more glaze halfway through the broiling if you like.
Recipe and photo from The National Honey Board.