Maple Chipotle Barbecue Braised Ribs. A fall-apart, tender ribs in a sweet and smoky barbecue sauce that slow cooks right in your oven.
As Super Bowl weekend approaches, good hearty recipes for wings, ribs and chilli, fried chicken and other terrific party food fare are always in demand on Rock Recipes.
Having recently made a big batch of Maple Chipotle Barbecue Sauce, I wanted to try and incorporate some of it into a recipe for some very saucy, sticky, messy and oh so delicious pork ribs to slow braise in the oven.
This recipe was the result of a little experimentation last evening that went very right. Napkins aplenty were at the ready as our family demolished a whole batch of these spicy sweet ribs for dinner.
Like this Maple Chipotle Barbecue Braised Ribs recipe?
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- 4-5 lbs pork ribs
- 1 tsp powdered ginger
- 2 tsp cumin
- 1 tablespoon freshly ground black pepper
- 1 tablespoon dry thyme
- 2 tbsp garlic powder
- 2 tbsp dry oregano
- 1 ½ tsp kosher salt
- 1 tsp ground chipotle powder
- 2 cups Maple Chipotle Barbecue Sauce <span style="color: #ff0000;"><strong><a style="color: #ff0000;" href="https://www.rockrecipes.com/maple-chipotle-barbecue-sauce/" target="_blank">Find that recipe here.</a></strong></span
- 1 cup water
- 1 tsp chipotle powder or to taste
- 1/2 cup maple syrup
- 2 cloves minced garlic
- pinch salt
Combine the ginger, cumin, black pepper, thyme, garlic powder, oregano, salt and chipotle powder.
Rub all over the surface of the ribs. (You can do this step the day before and let the ribs marinate in the spices overnight if you like to really infuse the flavor into the meat.)
Place ribs in a single layer in a large covered roasting pan or on a cookie sheet that you will cover completely with aluminum foil. Cook for about an hour and a half at 300 degrees.
At this stage cut the meat into individual ribs and place in a covered roasting pan. To the pan add all of the remaining ingredients.
Cover and return to the oven for 1 1/2 to 2 hours or until they are very tender with the meat falling off the bones.
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