Fall-Apart Baby Back Ribs with Maple Chipotle Sauce

Name: Fall-Apart Baby Back Ribs with Maple Chipotle Sauce
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: Serves: 4-6
Cuisine: United States
Ingredients: 100 g (3½ oz) tamarind purée; 2 tablespoons chipotle purée; 8 garlic cloves, unpeeled; 1½ tablespoons mustard powder; 3 roma (plum) tomatoes, halved lengthways; 4 racks pork baby back ribs; 1 large onion, thickly sliced; 1½ tablespoons cider vinegar; 1 teaspoon salt; 1½ tablespoons smoked paprika; 2 tablespoons soft brown sugar; 45 g (1½ oz/¼ cup) soft brown sugar; 1½ tablespoons mild chilli powder; 60 ml (2 fl oz/¼ cup) maple syrup

Preparation info

Serves:
4-6

Difficulty
Easy
Ready in
15 min

Appears in

My Street Food Kitchen

By Jennifer Joyce

Published 2015

About

These ribs will make you happy for two reasons: (1) they are slow cooked to perfection and (2) the lip-smacking sauce—made from Mexican chillies, tomatoes and tamarind—is seriously tasty. If you’re short on time, use barbecue sauce. Be sure to get baby back ribs, as they have much more meat than spare ribs.

Ingredients

45 g (1½ oz/¼ cup) soft brown sugar
1½

Americas
United States
Main course
Gluten-free

Method

Preheat the oven to 170°C (325°F) or 150°C (300°F) fan forced.

Combine the sugar and spices in a bowl, then rub all over the ribs. Put the ribs on a wire rack in a large roasting pan. Pour 150 ml</