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Bucket o' Bones

Prep time 15 mins
Cook time 2 hrs
Marinate time 1 hr
Yield 8 Servings

Ingredients

  • 2 cups ketchup
  • 1 1/3 cups pure maple syrup
  • 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.)

Nutrition Information

  • calories 597
  • fat 40 g
  • satfat 15 g
  • protein 40 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 161 mg
  • sodium 595 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.