This dish is perfect for outdoor dining since the majority of the cooking takes place in your oven at home. The real magic, however, takes place over a campfire, as the ribs crisp up over the open flame. Don’t be stingy about applying the marinade; the glaze will stick to the ribs and add a nice crunch.
Yield: 4-6 servings
This dish is perfect for outdoor dining since the majority of the cooking takes place in your oven at home. The real magic, however, takes place over a campfire, as the ribs crisp up over the open flame. Don’t be stingy about applying the marinade; the glaze will stick to the ribs and add a nice crunch.
Yield: 4-6 servings
Add tomato paste, mustard, paprika, oregano, garlic cloves, and 1/2 cup chipotles to a small bowl and mix well. Rub mixture thoroughly over ribs. Place ribs in 2 separate roasting pans, cover tightly, and refrigerate overnight.
Preheat oven to 325˚F. Pour half of beer and 1 1/2 cups of water into each roasting pan, enough to cover about 1/2-1 inch of ribs. Cover pans with foil and bake 45 minutes. Remove foil, add additional water if necessary, and bake another 45 minutes. Remove ribs from pan and place on a platter. Drain liquid and reserve.
Sauté onions in extra virgin olive oil and salt until translucent, about 7 minutes on medium heat. Add reserved liquid and cook until reduced by half. Add onions and liquid to a food processor along with remaining 1/2 cup chipotles, tomatoes, vinegar, cilantro, and honey, and purée for 1 minute.
Preheat grill to medium-high. Place ribs on cooking grid and brush with marinade. Cook 4-5 minutes, adding extra marinade frequently. Flip ribs and repeat. Remove ribs from grill and allow them to cool slightly before slicing and serving.
