Pork Ribs with Chipotle BBQ Sauce
Ingredients
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1 rack pork ribs
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1 tablespoon salt
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½ teaspoon black pepper
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1 tablespoon canola oil
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1 tablespoon canola oil
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¾ cup diced onion
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1 teaspoon crushed garlic
Tools
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tongs
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paper towels
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wooden spoon
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measuring cups
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measuring spoons
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chopping board
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knife
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June Pan
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pastry brush
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pot
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immersion blender
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June Food Thermometer
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June Roasting Rack
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June Oven
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Preferences
Season the ribs
Pat the ribs dry and sprinkle all over with the salt and pepper. Drizzle and rub with oil.
1 rack pork ribs
1 tablespoon salt
½ teaspoon black pepper
1 tablespoon canola oil
measuring spoons
tongs
chopping board
paper towels
Halve the ribs
Cut the rack of ribs in half between the bones in the middle.
knife
Insert the June Food Thermometer
Place the pork ribs on a June Roasting Rack set in a June Pan so the bones are perpendicular to the grates of the rack. Avoiding the bones, insert the June Food Thermometer between 2 bones in the meatiest part of the rack.
June Pan
June Roasting Rack
June Food Thermometer
Cook the ribs
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer in the jack. Cook the ribs until they are tender, about 2 hours. June will notify you when the ribs are ready.
June Oven
Saute the onions and garlic
While the ribs cook, heat the oil in a pot over medium heat until shimmering. Add the onions and garlic and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes.
pot
measuring cups
wooden spoon
¾ cup diced onion
1 tablespoon canola oil
1 teaspoon crushed garlic
Add the chipotles and ketchup
Add the chipotle peppers and the ketchup. Stir to combine and cook until the mixture has darkened in color slightly, about 2 minutes.
3 chipotle peppers in adobo sauce
1 cup ketchup
Add the remaining ingredients
Add the molasses, honey, vinegar, Worcestershire sauce, soy sauce, mustard and chile powder. Stir to combine and bring to a boil, stirring constantly. Lower the heat to a simmer and cook, stirring occasionally, until the flavors have blended and the sauce is thick, about 20 minutes. Remove from heat. If desired, use an immersion blender to blend the sauce until smooth.
¼ cup molasses
¼ cup honey
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon Dijon mustard
½ teaspoon ancho chile powder
immersion blender
Sauce the ribs
Remove the June Pan from the June Oven. When the ribs are cool enough to handle, brush them liberally with the sauce on all sides. Let the ribs rest for 10 minutes.
pastry brush
Slice, garnish and serve
Slice the ribs between the bones to cut into individual pieces before serving. Serve the ribs with additional sauce on the side.
