BABY BACK RIBS W/ORANGE CHIPOTLE GLAZE
Source of Recipe
Emeril
Recipe Introduction
This is my family's absolute favorite. The kids just use regular BBQ sauce, but the cooking technique makes these ribs so tender.
List of Ingredients
2 tablespoons kosher salt
1 tablespoon Chinese five-spice powder
1 tablespoon coarsely ground black pepper
6 slabs baby back ribs (10 to 12 ribs per slab)
orange-chipotle glaze (recipe follows)
Recipe
Combine the salt, five-spice powder, and pepper in a small bowl. Rub 2 teaspoons of the spice mixture into each slab of ribs, seasoning both sides. Grill or broil about 20 minutes. Remove the ribs from the grill and let cool enough to handle.
Preheat the oven to 350 degrees F.
Wrap the ribs tightly in plastic wrap, then in foil. Place on baking sheets, and bake for 1 1/2 hours. Remove from the oven and cool slightly, still wrapped, about 20 minutes.
Before serving, liberally coat both sides of the ribs with the glaze. Serve 1 to 1 1/2 slabs, or more, per person, and pass the remaining glaze at the table.
ORANGE-CHIPOTLE GLAZE
1 cup fresh orange juice
8 cups sugar
2 cups apple cider vinegar
1 cup soy sauce
One 7-ounce can chipotle peppers in adobo sauce, puréed in the blender (or finely chopped, with their liquid)
Bring the orange juice to a boil in a LARGE (large is important)heavy nonreactive stockpot or a Dutch oven over high heat, and boil until reduced to about 1/4 cup and thick.
Reduce the heat to medium-high. Add the sugar, vinegar, soy sauce, and puréed chiles. Boil, stirring often, until the sugar has dissolved and the sauce has reduced to 4 cups and coats the back of a spoon, 20 to 30 minutes. (trust me, watch it closely it has a tendency to boil over)
This glaze keeps for three to four days in the refrigerator.
Makes 4 cups
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