Chipotle BBQ Pork Ribs With Plumb Sauce


This is a little out of the "normal" or "traditional" barbecue pork ribs, but it is well worth the detour.  There is great flavor poured into each bite of these ribs.


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Chipotle BBQ Pork Ribs With Plumb Sauce

Sweet, flavorful, juicy and tender

Contrary to popular belief, there are many Texans and others from "the south" (i.e. not from the northeast) that really enjoy everything pork.  Well, sure, we can learn from our northerly friends and certainly have.  Once we have the basics, we then put the Texas spin on the ribs. 

  • 2 1/2 pounds baby back ribs
  • 3/4 cup plum sauce
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons minced chipotle in adobo with sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 teaspoon instant coffee
  • Salt and freshly ground black pepper

First, remove the membrane from the back side of the ribs.  This allows for the meat to absorb more of the spice flavors and smoke.

Mix the instant coffee in1/4 cup hot water and then stir to dissolve. Next, add in 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 heat. Simmer until slightly thickened.

While that is simmering, combine your paprika, salt and pepper. Next, season the ribs on both sides with the mixed paprika, salt and pepper and set aside for an hour or so in order that the seasonings flavor the meat. 

Have a cool drink while you are getting your grill going for a 250° indirect heat fire. 

Then, just before placing in the pit coat both sides of the ribs with the plumb-orange juice sauce, saving 2/3 cup for basting while cooking.

Place the ribs, bone side down (not directly over the heat) and cook over "indirect" heat at 250° for an hour (keep the temp at 250° as close as possible for the duration). Close the lid and let the heat and smoke do their magic. After that hour, baste with the remaining BBQ sauce and then every hour until done.

Allow to rest 5 minutes before serving.






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