Chipotle-Plum BBQ Pork Ribs (Marcela Valladolid) |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Ingredients:
1 teaspoon instant coffee |
3/4 cup plum sauce |
1/2 cup freshly squeezed orange juice |
2 tablespoons minced chipotle in adobo with sauce |
2 tablespoons brown sugar |
salt and freshly ground black pepper |
2 1/2 pounds pork back ribs |
Directions:
1. Preheat the oven to 350 degrees F.
2. Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
3. Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.
4. Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.
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