Cherry Chipotle Glazed Back Ribs Food

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CHERRY-CHIPOTLE GLAZED BACK RIBS



Cherry-Chipotle Glazed Back Ribs image

Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 23

¼ cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle
1 ½ cups ketchup
½ cup light brown sugar
½ cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
⅓ cup water, plus
1 tablespoon water
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle chile powder
¼ teaspoon black pepper
⅓ cup cherry preserves

Steps:

  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  • Serve ribs with remaining glaze.

Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g

SPICY CHERRY RIBS



Spicy Cherry Ribs image

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 4h55m

Yield 4 servings

Number Of Ingredients 22

2 teaspoons yellow mustard
2 pork rib racks (St. Louis style spare ribs)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 recipe Spicy Cherry Glaze, recipe follows
2 tablespoons scallions, chopped
1 teaspoon sesame seeds
1 tablespoon oil
1 cup diced red onion
4 tablespoons minced ginger
3 cups canned cherries in syrup, preferably Bing
2 tablespoons minced garlic
2 tablespoons tequila (recommended: Cabo Wabo Resposado)
3 tablespoons hot sauce (recommended: Sriracha)
1 teaspoon sesame oil
1 tablespoon sherry wine vinegar
4 tablespoons soy sauce
1 teaspoon salt
1 tablespoon freshly ground black pepper

Steps:

  • Place ribs onto aluminum foil. Brush the mustard onto the ribs. Mix dry ingredients thoroughly. Then cover the ribs with the rub. Let sit at room temperature for 45 minutes.
  • Preheat oven to 325 degrees F.
  • Wrap the ribs, meat side down, in the aluminum foil then place onto a baking sheet. Bake for 10 minutes. After 10 minutes, reduce the heat to 225 degrees F and cook for another 1 1/2 hours. Then, open the foil and cook for 1 hour. Remove ribs from oven, and discard the foil. Cut into 4-rib portions. Liberally slather on the Spicy Cherry Glaze, then place, bone side down, in a roasting pan. Pour the remaining sauce over the ribs and continue to cook for 1 1/2 hours, basting occasionally. When ribs are fork tender, place under broiler for 10 minutes to crisp the cherry glaze. Serve immediately garnished with scallions and sesame seeds.
  • In a medium saute pan over medium heat, add oil, onion, ginger, cherries and garlic. Saute until lightly caramelized. Deglaze with tequila, hot sauce, sesame oil, sherry wine vinegar and soy sauce. Let simmer for 15 minutes. Season, with salt and pepper.

SHORT RIBS WITH CHIPOTLE CHERRIES



Short Ribs with Chipotle Cherries image

Provided by Guy Fieri

Categories     main-dish

Time 4h20m

Yield 6 servings

Number Of Ingredients 17

5 pounds beef ribs, English style, cut into single ribs
Salt and freshly cracked black pepper
1/4 cup vegetable oil
1 (14.9-ounce) bottle dark beer (recommended: Guinness)
1 red onion, cut into 1-inch rounds
3 shallots, peeled, cut into 1/2-inch pieces
1 tablespoon cream sherry
1/4 cup molasses
1/4 cup onion, diced
1 tablespoon garlic, minced
1/4 teaspoon hot pepper flakes
1 (15-ounce) can tart cherries
1 (15-ounce) can cherries (sweet in light syrup)
1 tablespoon chipotle paste, or pureed chipotle with a little adobo sauce
1 tablespoon molasses
Salt and freshly ground black pepper
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Short Ribs: Pat the ribs dry and season generously with salt and freshly cracked black pepper, to taste.
  • In a large braising pot, preferably an enameled cast iron Dutch oven, heat the oil over high heat. Add the ribs in batches, so as not to crowd. Brown them deeply on each side and when all have been seared, remove them from the pot and add 1/3 of the beer to deglaze. Turn off the heat and scrape the fond from the bottom of the pan.
  • Sauce: Strain the fat from the Dutch oven, leaving the juices and return the pot to medium-high heat. Add the onions and cook until soft. Add the garlic and red pepper flakes, cook for 2 minutes more, then add both cans of the drained cherries. Bring to a simmer, add the chipotle paste and molasses and adjust seasonings, if needed. Reduce the mixture for 10 minutes at a simmer. At this point you can strain for a more elegant sauce, then add the butter, or just add the butter and leave rustic.
  • Put the beef ribs back in the pot, stir to combine with the onions and shallots, and pout in the remaining beer and sherry. Cover and roast, turning the ribs every 40 minutes. After 3 hours, drizzle in the molasses, return the lid and roast for 1 hour more.
  • Transfer the ribs and the sauce to a serving dish and serve.

CHIPOTLE-GLAZED RIBS



Chipotle-Glazed Ribs image

The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

Provided by Donna Hay

Categories     Kid-Friendly     Dinner     Pork Rib     Hot Pepper     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 17

Ribs:
2 cups white wine vinegar
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 tablespoons table salt
10 1/2 cups water
4 1/2 pounds (4 racks) American-style pork ribs
Lime wedges and pickled jalapeño peppers, to serve
Corn and Jalapeño Chile Flatbreads, to serve, optional
Chipotle Glaze:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons onion flakes
1 tablespoon Tabasco sauce
1 tablespoon Dutch cocoa powder
1/2 cup maple syrup
1/2 cup dark brown sugar
1 tablespoon sea salt

Steps:

  • Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
  • While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
  • Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
  • Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.

CHIPOTLE CHERRY BARBECUE SAUCE



Chipotle Cherry Barbecue Sauce image

This is a spicy, smoky, sweet barbecue sauce that can be used to glaze grilled meat and poultry. It may also be used for tofu! You may also serve this on the side. Adapted from Food and Wine magazine. A Mexican Spanish inspired recipe!

Provided by Sharon123

Categories     Sauces

Time 20m

Yield 1 1/4 cups

Number Of Ingredients 6

2 tablespoons butter
1 medium onion, finely chopped
3/4 cup cherry preserves (8 ounces)
1/8-1/4 cup chipotle chile in adobo, minced and seeded
1/4 cup ketchup
1/4 cup cider vinegar

Steps:

  • Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
  • Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes.
  • Move the mixture to a food processor and blend until smooth.
  • Transfer to a bowl and let cool before you use it.
  • The glaze can be refrigerated for up to 2 weeks. Enjoy!

Nutrition Facts : Calories 790.2, Fat 18.8, SaturatedFat 11.7, Cholesterol 48.9, Sodium 732.1, Carbohydrate 153.6, Fiber 3.5, Sugar 108, Protein 2.5

CHERRY-CHIPOTLE GLAZED BACK RIBS



Cherry-Chipotle Glazed Back Ribs image

Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.

Provided by Smithfield®

Categories     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 23

¼ cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle
1 ½ cups ketchup
½ cup light brown sugar
½ cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
⅓ cup water, plus
1 tablespoon water
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle chile powder
¼ teaspoon black pepper
⅓ cup cherry preserves

Steps:

  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  • Serve ribs with remaining glaze.

Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g

HONEY-CHIPOTLE GLAZED RIBS



Honey-Chipotle Glazed Ribs image

A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h15m

Number Of Ingredients 7

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
Coarse salt and ground pepper
2 racks pork spare ribs (2 1/2 pounds each)
Vegetable oil, for grates
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
  • Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours.
  • Heat grill to medium-high; clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges.

Nutrition Facts : Calories 696 g, Fat 46 g, Protein 44 g

CHIPOTLE GLAZED BABY BACK RIBS



Chipotle Glazed Baby Back Ribs image

Recently I've prepared a combination of pork spare ribs and baby back ribs. Hands down the taste of the baby back won, therefore to me, those are worth the price. Rick says an overnight the rub cures the flesh lightly, ensuring a juicy outcome. Then they're slowly baked until they're juicy-done. Rick Bayless Fiesta at Rick's cookbook.

Provided by gailanng

Categories     Pork

Time P1DT1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 garlic cloves, peeled and roughly chopped
1/3 cup ground dried ancho chile powder
4 teaspoons brown sugar
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
4 teaspoons ground black pepper
5 teaspoons salt
4 large slabs baby back ribs (about 6 1/2 pounds)
1 (7 1/2 ounce) can chipotle chiles in adobo
3/4 cup honey

Steps:

  • Season the Ribs. Combine all the dry rub ingredients in a food processor and run until thoroughly blended. Sprinkle the mixture on both sides of each slab of ribs, rub it in to ensure even coverage, then cover and refrigerate overnight. You'll probably have a little dry rub left; in a tightly closed jar in the refrigerator it will last several months.
  • First Rib Cooking: Heat the oven to 300 degrees. Lay the ribs in a single layer on two rimmed baking sheets and bake for about 1 1/4 hours, until the meat is tender when tested with a fork. (This cooking may be done early in the day you're serving. Cover and refrigerate the cooked ribs until an hour before serving).
  • Second Rib Cooking. Turn on a gas grill to medium or light a charcoal grill and let the coals burn until medium-hot and covered with a white ash. In a food processor, blend the can of chipotles with the honey. Scrape into a small bowl and carry to the grill, along with a basting brush.
  • Lay the ribs on the grill, convex-side down. When hot and well browned, about 3 minutes, flip them over and brush liberally with the chipotle glaze. Cover the grill and cook about 7 minutes for the glaze to set and begin to brown a little. There will likely be leftover glaze, which can be covered and refrigerated for a week or two.
  • Cut the ribs apart and serve immediately.

Nutrition Facts : Calories 168.4, Fat 1.1, SaturatedFat 0.2, Sodium 2057.9, Carbohydrate 43.3, Fiber 3.1, Sugar 38.3, Protein 1.4

SWEET AND SPICY CHIPOTLE-GLAZED RIBS



Sweet and Spicy Chipotle-Glazed Ribs image

Categories     Bake     Currant     Pork Rib     Hot Pepper     Pomegranate     Molasses     Jam or Jelly     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 7

1 2-pound rack baby back pork ribs
1/4 cup canned chipotle chiles*
3/4 cup red currant jelly
5 tablespoons pomegranate molasses**
1/4 cup low-salt chicken broth
2 tablespoons olive oil
1/4 teaspoon ground allspice

Steps:

  • Preheat oven to 350°F. Line rimmed baking sheet with foil; place metal rack on sheet. Sprinkle ribs all over with salt and pepper; place, meat side down, on rack.
  • Press chiles through sieve into heavy small saucepan (discard solids in sieve). Add remaining ingredients to pan. Stir to blend over medium heat until sauce comes to boil. Season sauce to taste with salt. Transfer 1/2 cup sauce to small bowl and reserve.
  • Brush ribs with 2 tablespoons sauce from pan. Turn ribs over; brush with 2 tablespoons sauce. Roast ribs until very tender, brushing with 2 tablespoons sauce every 15 minutes, about 1 1/2 hours. Cut rack into individual ribs. Serve ribs with reserved sauce.
  • *Chipotle chiles canned in a spicy tomato sauce, often called adobo, are available at some supermarkets, specialty foods stores, and Latin markets.
  • **Pomegranate molasses is a sweet-tart syrup made from reduced pomegranate juice. It can be found at some supermarkets, specialty foods stores, and Middle Eastern markets.
  • To puree canned chipotle chiles:
  • Place chiles and adobo sauce in a small strainer set over a small bowl or saucepan. Because canned chipotles are soft, you can simply use a rubber spatula to mash them through the strainer into the bowl, leaving the skins and seeds behind.

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Instructions. Combine and cook ingredients. In a medium saucepan, combine all of the ingredients. Bring the sauce to a boil, then reduce to a simmer and cook for 25 minutes, stirring often. Cool and blend. Turn off the heat and allow the sauce to cool before transferring to a blender. Blend until the sauce is smooth.
From heygrillhey.com


RECIPES/CHERRY-CHIPOTLE-GLAZED-BACK-RIBS.JSON AT MASTER ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


CHIPOTLE-GLAZED BEEF SHORT RIBS | CANADIAN LIVING
Method. In large resealable plastic bag, combine oregano, cumin, chili powder, paprika, salt, pepper and garlic. Cut ribs into individual pieces; add to spices, tossing to coat. Refrigerate for 8 hours or for up to 24 hours. Place ribs in roasting pan; cover and roast in 350°F (180°C) oven until meat is tender enough to fall off the bone, 2 ...
From canadianliving.com


CHERRY PINEAPPLE GLAZED RIBS - STRAWBERRY BLONDIE KITCHEN
Baste cherry pineapple glaze all over the ribs after 2.5 hours and place back onto the grill for an hour, basting one more time until the internal temperature registers 190° F. Once the ribs are tender and cooked to the perfect temperature, mine took 3 hours*, remove from grill and baste again with sauce.
From strawberryblondiekitchen.com


CHERRY CHIPOTLE GLAZE - RAE&RYAN'S GOURMET FOODS
For both recipes, mix all ingredients in. a small saucepan and bring to boil on medium, stirring often. Don’t leave unattended, sauce can burn or boil over! Once at an easy boil, turn to high and stir vigorously for up to a minute. Remove from heat and allow to cool down for 10 minutes. The glaze should.
From raeandryan.com


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