Smoked Chipotle Honey Ribs
Bryan-David Scott
Retired Michelin-Reviewed Chef | Writer | AI-Human Relationship Expert | Viennese Coffee & Estate Tea Specialist | R&D Leader | Ghost Writer | Founder & Host of Caffeinated Motivation
Several times a year, I prepare lip-smacking, finger licking, the bone done pulled out spare ribs. For those of you that for one reason or another aren't into eating exquisita suilla (exquisite pork), see my recipe for mind bending beef ribs.
This is a simple, easy to follow recipe. To complement these delectamentum boli, I suggest my signature Texas-Style Mashed Potatoes, also in this article. Here we go ... !
Smoked Chipotle Honey Spare Ribs
?Ingredients
- 2 racks of pork spare ribs (about 4-5 pounds each)
- 1 cup Wholesome Sweet raw, organic, unfiltered honey
- 1 7 oz can chipotle peppers in adobo sauce, minced. Add another can for extra spice.
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 3 tablespoons smoked Hungarian paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons Colima sea salt
- 1 tablespoon coarse black pepper
- Wood chips or chunks (hickory or apple recommended)
?Instructions
1. Prepare the Ribs:
???- If needed, remove the membrane from the back of the ribs for better flavor penetration. Trim excess fat from the ribs.
2. Make the Chipotle Honey Glaze:
???- In a bowl, combine the honey, minced chipotle peppers, apple cider vinegar, olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to form a smooth glaze.
3. Marinate the Ribs:
???- Place the spare ribs in a large baking dish or a resealable plastic bag.
???- Pour the chipotle honey glaze over the ribs, ensuring they are well coated. Reserve some glaze for basting during smoking.
???- Cover the ribs and let them marinate in the refrigerator for at least 4 hours or ideally overnight.
4. Prepare the Smoker:
???- Preheat your smoker to 225°F (107°C). Use hickory or applewood chips or chunks for smoking.
5. Smoke the Ribs:
???- Remove the ribs from the marinade and discard any excess marinade.
???- Place the ribs on the smoker rack bone-side down.
???- Smoke the ribs at 225°F (107°C) for about 5-6 hours, or until the internal temperature of the ribs reaches around 195°F (90°C) and the meat is tender.?
???- Every hour, baste the ribs with the reserved chipotle honey glaze to build flavor and moisture.
6. Rest and Serve:
???- Once done, remove the ribs from the smoker and let them rest for about 10 minutes before slicing.
???- Slice the ribs between the bones and serve immediately.
?Chef's Notes
- Choosing Ribs: Look for well-marbled spare ribs for the juiciest and most flavorful results.?
- Marinating Time: Allowing the ribs to marinate for 24-36 hours will enhance the flavor.
- Smoking Time: Cooking times can vary based on the size of your ribs and your smoker. Aim for tenderness; ribs should pull apart easily.
- Temperature Control: Keep an eye on your smoker temperature throughout the cooking process to maintain consistent heat.
- Wood Selection: Hickory or apple add a great smoky flavor that complements the chipotle honey glaze.
- Serving Suggestions: Serve these smoked chipotle honey spare ribs with Chef’s signature Texas Mashed Potatoes, coleslaw, cornbread, or grilled vegetables.
Texas-Style Mashed Potatoes
Ingredients:
- 2 pounds russet potatoes, peeled and quartered
- 1 cup salted creamed butter
- 1/2 cup Mexican table cream (crema)
- 2 jalape?os, fine diced
- 1/4 white onion, fine diced
- Colima sea salt, to taste
- Coarse black pepper, to taste
Instructions:
1. Prepare Potatoes:
???- Peel the russet potatoes and cut them into quarters.
???- Place the potatoes in a large pot and cover with cold water. Add a pinch of salt to the water.
???- Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes.
2. Sauté Jalape?os and Onions:
???- While the potatoes are cooking, heat a tablespoon of butter in a skillet over medium heat.
???- Add the diced jalape?os and onions to the skillet. Saute until the onions are translucent and the jalape?os are softened, and caramelized to golden brown, approximately 7-10 minutes. Set aside.
3. Mash the Potatoes:
???- Drain the cooked potatoes and return them to the pot.
???- Mash the potatoes using a potato masher until smooth and free of lumps.
- Use a KitchenAid hand mixer for creamier, Bryan-David Scott style
4. Add Butter and Cream:
???- Add the remaining butter and Mexican table cream to the mashed potatoes.
???- Mix well until the butter and cream are fully incorporated and the potatoes are creamy.
5. Fold in Sauteed Jalape?os and Onions:
???- Gently fold in the sauteed jalape?os and onions into the mashed potatoes.
???- Season with Colima sea salt and coarse black pepper, adjusting to taste.
6. Serve:
???- Transfer your mind bending taters to a serving bowl.
???- Garnish with a sprinkle of additional salt, diced jalape?os or black pepper if desired.
???- Serve hot alongside your favorite grilled or smoked dishes.