Friday, August 19, 2011

Baked Boneless Ribs with Sweet Spicy Smoky Chipotle Cherry Barbecue Sauce

Preheat oven to 250 degrees
2 pounds boneless pork or beef ribs your preference
coarse salt and fresh ground black pepper

  • Spray a rectangular pan with cooking spray. Put ribs in pan and season heavily with salt and pepper on both sides.
  • Cover pan tightly with aluminum foil. Cook in 250 degree oven for 2-3 hours or until temperature reaches 160 degrees.

Ingredients for Sauce
  • 2 tablespoons butter
  • medium onion, finely chopped
  • 3/4 cup cherry preserves (8 ounces)
  • 1/8-1/4 cup minced and seeded chipotle chile in adobo sauce
  • 1/4 cup ketchup
  • 1/4 cup apple cider vinegar

  • Melt the butter in a small saucepan. Add the onion and cook over medium heat, stirring occasionally, until softened, about 5-6 minutes.
  • Add the remaining ingredients and cook over medium heat, stirring until bubbling, about 5 more minutes. 
  • Using an immersion blender; blend until smooth . When the meat is done; brush ribs all over with sauce and return to oven or broiler until crispy. on all sides. Any leftover sauce can be refrigerated for up to 2 weeks if it does not touch the meat.
  • Most of the fat will have melted into the bottom of the pan. The meat will be so tender and juicy that you won't be able to lift it with a fork. This is so delicious!

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