They ended up being amazing. I can’t say that I have ever cooked ribs before, so it was a first. But the time that we have spent watching the Food Channel, I knew I had this under control. 2 racks of ribs, 16 people. No problem.
First stop was Pinterest for a few starting ideas and the real information on how to cook them. The smoker was the plan, but we never got it turned on so it was the oven in the end…and the way we have decided to do them from now on.
The rub and flavoring was the question, what did we want. Pinterest offered quite a few different options and at the end I mixed some to make my own recipe. Because that is what I do.
Ribs covered in Chipolte and Honey with a hint of Beer
Rack Pork Loin Ribs – lay out onto a aluminum foil covered baking sheet.
- 1 Can Chipotle Chile in Adobo Sauce
- 1 tablespoon’ish’ Soy Sauce
- 3 Limes, juiced
Blend all items together to make a paste and spread onto ribs.
Trick: Put your hand into a plastic bag and grab the paste through the bag and spread onto the meat. You won’t get your hands all spicy!
- Put the oven at 250.
- For the first hour cook the ribs (covered in the spread) with aluminum foil loosely placed over the top.
- For the second hour, add a half can’ish’ of beer to the cookie sheet to add moisture.
- For the third hour, baste the moisture to the top of the ribs and up the heat to 450.
- For the next half hour, take the aluminum foil off the top and pour half cup’ish’ of honey on the top of the ribs and use some of the baste to help spread it around the top.
- At 3.5 hours, pull the ribs out and set on top of the oven. Add another drizzle of honey and spread across the top. Put the aluminum foil back over the top and let them settle while you use the oven to warm up…say twice baked potatoes…
- At four hours they should cut easily and be ready to eat! Not tough and not too hot.
This is going to sound funny, but I am not a fan of ribs. They are so much work to eat and messy for their taste, but these were amazing. They fell off the bone and had a spicy but sweet taste, and then there were the bites that you could taste the beer that made it all worth while. There were no left overs, need I say more!
Give them a shot, or what is your favorite type of ribs?