Fall-Apart Baby Back Ribs with Maple Chipotle Sauce

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Preparation info

  • Difficulty

    Easy

  • Serves:

    4-6

Appears in

My Street Food Kitchen

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.

Preparation: 10 Minutes
Cooking: 2 Hours 10 Minutes

Ingredients

  • 45 g ( oz/¼ cup) soft brown sugar
  • tablespoons smoked paprika
  • tablespoons mustard powder
  • tablespoons mild chilli powder
  • 4 racks pork baby back ribs

Maple chipotle sauce

  • 3 roma (plum) tomatoes, halved lengthways
  • 1 large onion, thickly sliced
  • 8 garlic cloves, unpeeled
  • 2 tablespoons chipotle purée
  • 100 g ( oz) tamarind purée
  • 2 tablespoons soft brown sugar
  • 60 ml (2 fl oz/¼ cup) maple syrup
  • tablespoons cider vinegar
  • 1 teaspoon salt

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 (5 fl oz) of water into the bottom of the pan, cover tightly with foil and roast for 2 hours or until the ribs are nearly falling apart. Drain and discard the cooking liquid.

Meanwhile, to make the sauce, place the tomato and onion on a baking tray, under a preheated oven grill (broiler) and cook for 6-8 minutes until charred all over. Put the garlic in a dry frying pan and cook over medium heat until the skins are blackened. Peel the garlic and put it in a food processor with the tomato and onion and all of the remaining ingredients. Add 2 tablespoons of water and process until smooth. Transfer to a clean bowl.

To serve, preheat a barbecue or oven to 220°C (425°F) or 200°C (400°F) fan forced. Cook the ribs, basting regularly with the sauce for 3-4 minutes on both sides or until golden and sticky. Serve with Coleslaw with creamy lime, chilli & coriander dressing, Grilled Corn and Granny’s Potato Salad.