Chipotle Baby Back Ribs Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
FOR THE GLAZE
1 tbsp: Pureed chipotle chilies, (up to 2)
3/4 cup: Orange juice,
1/2 cup: Molasses,
1/2 cup: Balsamic vinegar,
1/2 cup: Hoisin sauce,
1/2 cup: Reduced-sodium soy sauce,
1 tsp: Salt,
FOR THE RIBS
3 1/2 lbs: Pork baby back ribs, cut into 4-rib segments, (up to 4)
2 quart: Chicken broth, (up to 3)
1/4 cup: Chopped cilantro,
2 tbsp: Minced fresh ginger,
3 large: Cloves garlic, minced
TO FINISH
2 tbsp: Lime juice,
Lime slices to garnish,
Directions:
By CATHY THOMAS The Orange County Register
Simmering the ribs in broth ensures tender, juicy meat. Afterward, chill
the broth and remove the congealed fat; add chopped vegetables or wontons
and youll have a delectable soup.
In a medium bowl, combine all glaze ingredients; stir to blend. Set 1 cup
of glaze aside to pass at the table.
Place ribs in a large pot or Dutch oven; add enough chicken broth to barely
cover (usually 2 quarts is enough). Add cilantro, ginger and garlic; bring
to boil. Reduce heat to a gentle simmer; simmer 30 minutes or until meat is
tender. Remove ribs and place on a jelly-roll pan; generously brush both
sides with glaze.
Heat grill to medium. Grill ribs, basting and turning often, until heated
through, well glazed but not blackened, about 10 minutes.
Add lime juice to the reserved glaze and heat. Place ribs on platter.
Garnish with lime slices and sprigs of cilantro. Pass reserved glaze to
spoon over ribs. Makes 6 to 8 servings.
Per serving: 372 calories, 22.2 grams fat, 8 grams saturated fat, 86
milligrams cholesterol, 907 milligrams sodium, 54 percent calories from
fat. Analysis by The Orange County Register.
Posted to CHILE-HEADS DIGEST by Leslie Duncan on Sep
24, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
Simmering the ribs in broth ensures tender, juicy meat. Afterward, chill
the broth and remove the congealed fat; add chopped vegetables or wontons
and youll have a delectable soup.
In a medium bowl, combine all glaze ingredients; stir to blend. Set 1 cup
of glaze aside to pass at the table.
Place ribs in a large pot or Dutch oven; add enough chicken broth to barely
cover (usually 2 quarts is enough). Add cilantro, ginger and garlic; bring
to boil. Reduce heat to a gentle simmer; simmer 30 minutes or until meat is
tender. Remove ribs and place on a jelly-roll pan; generously brush both
sides with glaze.
Heat grill to medium. Grill ribs, basting and turning often, until heated
through, well glazed but not blackened, about 10 minutes.
Add lime juice to the reserved glaze and heat. Place ribs on platter.
Garnish with lime slices and sprigs of cilantro. Pass reserved glaze to
spoon over ribs. Makes 6 to 8 servings.
Per serving: 372 calories, 22.2 grams fat, 8 grams saturated fat, 86
milligrams cholesterol, 907 milligrams sodium, 54 percent calories from
fat. Analysis by The Orange County Register.
Posted to CHILE-HEADS DIGEST by Leslie Duncan
24, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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