A smoky chipotle sauce is the shortcut I use to give these oven-roasted baby back ribs a real BBQ flavor. I like to finish them on the grill with a bit of sweetness in the form of a honey glaze.
- ¼ cup canned chipotle chilies in adobo (minced)
- ¼ cup rice vinegar
- ¼ cup soy sauce
- ½ cup honey (divided)
- ¼ cup mustard seeds or powder coarsely ground
- 2 clove garlic cloves (peeled and roughly chopped)
- 1 medium shallot (roughly chopped)
- ¼ cup cilantro leaves
- ¼ cup lime juice
- ¼ teaspoon red pepper flakes
- coarse salt and ground black pepper
- ½ cup canola oil
- homemade chili rub to taste (see recipes)
- 2 racks pork spare ribs (2 ½ pounds each- silver membrane removed)
- vegetable oil for grates
- lime wedges for serving
Preheat oven to 400 degrees. In the bowl of a food processor combine chipotles, rice vinegar, soy sauce, ¼‑cup honey, mustard seeds, garlic, shallots, cilantro, lime juice, red pepper flakes, 3 tablespoons salt, and 2 teaspoons black pepper. With the machine running drizzle the canola oil in a slow steady stream. Process until a smooth sauce is formed.
Place a large double layer of aluminum foil or parchment paper on a large rimmed baking sheet. Place ribs on top, centered. Rub plenty of the homemade chili powder onto both sides of each rack.
Then rub both racks with sweet chipotle sauce. Wrap ribs tightly in the foil or parchment (tie closed with kitchen twine if using parchment). Bake the ribs on the baking sheet until meat is quite tender, about 2 hours.
Heat grill to medium-high; and lightly oil hot grates. Remove ribs from the parchment pouch, letting extra sauce drip off. Brush ribs with the remaining ¼‑cup honey and grill them until lightly charred. About 3 minutes per side. Cut between bones to separate ribs and serve with lime wedges.