Spice-rubbed Chipotle-Molasses Ribs

Name: Spice-rubbed Chipotle-Molasses Ribs
Prep time: 2 h 55 min
Cook time: 2 h 55 min
Total time: 2 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters ancho chili powder; 2 Tbsps dry mustard; 59 milliliters coarsely chopped ginger; 2 teaspoons ground cayenne pepper; 2 Tbsps ground coriander; 2 Tbsps ground cumin; 1 Tbsp ground black pepper; 2 Tbsps kosher salt; 2 teaspoons dried oregano; 59 milliliters Spanish paprika; 24 ribs racks pork ribs each); 237 milliliters soy sauce

This gluten free, dairy free, and fodmap friendly recipe serves 4. One serving contains 94 calories, 9g of protein, and 3g of fat. Head to the store and pick up ancho chili powder, paprika, ground coriander, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 55 minutes.

Instructions

Watch how to make this recipe.

Preheat oven to 400 degrees F.

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Oven

Combine all spices in a bowl. Rub ribs on both sides with spice mixture.

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Spices

Ribs

Dry Seasoning Rub

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Bowl

In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil.

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Soy Sauce

Ginger

Water

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Sauce Pan

Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan.

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Ribs

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Roasting Pan

Brush with the Chipotle-Molasses Sauce.

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Chipotle Chiles

Molasses

Sauce

Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.

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Sauce

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Oven

2 tablespoons canola oil

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Canola Oil

1 large Spanish onion, coarsely chopped

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Spanish Onion

3 cloves garlic, coarsely chopped

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Whole Garlic Cloves

2 tablespoons ancho chili powder

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Ancho Chili Powder

1 tablespoon pasilla chili powder

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Pasilla Pepper

1 tablespoon New Mexican chili powder

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Chili Powder

3 cups canned plum tomatoes with juices, pureed

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Plum Tomato

1 cup water

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Water

1/4 cup ketchup

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Ketchup

1/4 cup red wine vinegar

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Red Wine Vinegar

2 tablespoons Worcestershire sauce

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Worcestershire Sauce

1/4 cup dark brown sugar

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Dark Brown Sugar

1/4 cup honey

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Honey

1/4 cup molasses

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Molasses

2 tablespoons Dijon mustard

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Dijon Mustard

2 chipotle chiles in adobo, pureed

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Canned Chipotle Chiles In Adobo

1/2 cup smooth peanut butter

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Creamy Peanut Butter

Salt and freshly ground black pepper

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Ground Black Pepper

Salt

Heat the oil over medium heat in a heavy-bottomed medium saucepan.

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Cooking Oil

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Sauce Pan

Add the onion and garlic and cook until translucent, 3 to 4 minutes.

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Garlic

Onion

Add the chili powders and cook for 1 minute.

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Chili Pepper

Add the tomatoes and water, bring to a boil, and simmer for 10 minutes.

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Tomato

Water

Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally.

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Peanut Butter

Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste.

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Salt And Pepper