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Ribs Rubbed With Secret Chipotle-Honey Barbecue Sauce

Make Ribs Rubbed With Secret Chipotle-Honey Barbecue Sauce at home with Garlic With Skin, Olive Oil, Vine Ripened Tomatoes, Fresh Oregano, and Chipotle Chiles In Adobo Sauce. Serves 4. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 10 clove
• 1 tbsp
• 2
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Place the ribs, meaty side down, on a flat surface.

2. 2

   If it doesn't pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.

3. 3

   Then place the ribs in a rectangular dish or baking pan.

4. 4

   To make the barbecue sauce, preheat the oven to 450F.

5. 5

   Rub the garlic cloves with oil.

6. 6

   Seal the cloves airtight but loosely in aluminum foil.

7. 7

   Place in the oven and roast for 30 minutes.

8. 8

   Then squeeze the garlic from its peel.

9. 9

   Cut the tomatoes in half and char the halves on both sides on an outdoor grill or under the broiler until nearly black Place all the barbecue sauce ingredients in a food processor.

10. 10

    Puree until smooth.

11. 11

    Coat the ribs evenly on both sides with half the sauce.

12. 12

    Marinate the ribs, refrigerated, for at least 15 minutes.

13. 13

    For more flavor; marinate for up to 8 hours.

14. 14

    Reserve the remaining sauce to serve as a sauce for the ribs.

15. 15

    If using a gas barbecue, preheat it to medium (325F).

16. 16

    If using charcoal or wood, prepare a fire.

17. 17

    When the coals or wood are ash covered, push them to the outside of the grill.

18. 18

    Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.

19. 19

    Place a rib rack on the cooking grate and add the ribs.

20. 20

    Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.

21. 21

    Cover the grill.

22. 22

    Regulate the heat so it remains at a medium temperature.

23. 23

    Occasionally during cooking, baste the ribs with extra marinade.

24. 24

    Grill the ribs until the meat begins to shrink from the ends of the rib bones.

25. 25

    Occasionally during cooking, baste the ribs with extra marinade, stopping 15 minutes before removing the ribs from the grill.

26. 26

    To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.

27. 27

    Transfer to a heated serving platter or 4 heated dinner plates and serve at once accompanied by the sauce.

28. 28

    Contributed to the FareShare Gazette by Michael; 22 January, 2002. www.fareshare.net