1 (7 oz.) can chipotle chiles in adobo sauce, chiles minced and sauce reserved
1/2 cup dark soy sauce
1/2 cup cider vinegar
6 tablespoons molasses
2 tablespoons ground coriander
1 tablespoon grated orange peel
16 cloves garlic, minced
2 (3 to 3 1/2 lb.) racks pork spare ribs or 4 to 5 racks pork baby back ribs (6 lb.)
How to Make It
Place all ingredients, except ribs, in a bowl and mix to combine. (Marinade can be made up to 2 days ahead; cover and refrigerate.) Line a large, shallow baking pan with heavy-duty foil.
Pat ribs dry; arrange meaty side up in pan so racks don't touch. Rub on marinade; set aside 2 cups for basting. Refrigerate, covered, for 1 hour or overnight.
Set rack in middle of oven; preheat oven to 350°F. Cook ribs, covered, for 1 hour and 15 minutes. Uncover, turn over and baste generously with reserved sauce. Bake, basting with sauce and pan juices every 10 minutes. Turn over again after 20 minutes and cook for 20 minutes more. Baste thoroughly once more and bake 20 minutes, until glazed and browned. Remove from oven and let stand for 10 minutes; slice.
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