Crispy BBQ Ribs with Honey-Chipotle Glaze

Allergens

Eggs (in BBQ sauce), Soy (in Worcestershire sauce)

Ingredients

• 2 racks baby back pork ribs 1 cup applewood smoked salt 1/4 cup brown sugar 1 tablespoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground cumin 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/2 cup your favorite BBQ sauce 1/3 cup honey 2 tablespoons chipotle peppers in adobo sauce 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard Fresh parsley, for garnish

Instructions

1. In a small bowl, mix the applewood smoked salt, brown sugar, paprika, garlic powder, onion powder, ground cumin, black pepper, and cayenne pepper to create a dry rub.
2. Generously coat each rack of ribs with the dry rub, ensuring an even layer on all sides. Wrap each rack in plastic wrap and refrigerate for at least 4 hours or overnight.
3. Preheat your grill or smoker to 250°F (121°C). Place the racks of ribs directly on the grates and cook for 2
4. 5 hours, until they reach an internal temperature of 180°F (82°C).
5. In a saucepan over medium heat, combine the BBQ sauce, honey, chipotle peppers, apple cider vinegar, Worcestershire sauce, and Dijon mustard. Stir until well mixed and bring to a simmer. Remove from heat and set aside.
6. When the ribs are done cooking, brush them generously with the honey chipotle glaze on all sides. Place them back on the grill and continue cooking for an additional 20 30 minutes until they reach your desired tenderness. Brush with more glaze as needed during this time.
7. Remove the ribs from the heat, let them rest for a few minutes, then slice into individual bones and garnish with fresh parsley.

Chef’s Insight

Be sure to let the ribs rest before slicing to keep all the juicy flavors locked inside.

Notes

Serve with coleslaw and garlic mashed potatoes for a complete game day meal.