Chili’s who? 🫢
HONEY CHIPOTLE OVEN BAKED RIBS RECIPE
Serves 2–3 | ~3.5 hours
🍖 THE RIBS
▫️ 1 rack baby back ribs
▫️ Binder of choice (mustard or low-sugar BBQ sauce; skip anything sugary or it’ll char)
🌶️ THE RUB
▫️ ¼ cup dark brown sugar
▫️ 1 tbsp coarse kosher salt
▫️ ½ tbsp cracked black pepper
▫️ 2 tsp smoked paprika
▫️ 2 tsp garlic powder
▫️ 2 tsp ground mustard powder
▫️ 1½ tsp cayenne
🍯 HONEY CHIPOTLE SAUCE
▫️ ⅔ cup + 2 tbsp honey
▫️ ¾ cup water
▫️ ¼ cup tomato paste
▫️ 3 tbsp apple cider vinegar
▫️ 1 chipotle chili pepper, chopped
▫️ 2 tsp adobo (from the chipotle can)
▫️ 1 tsp kosher salt
▫️ ½ tsp onion powder
▫️ ½ tsp garlic powder
🌿 GARNISH
▫️ Lime
▫️ Shredded green onion
HOW TO MAKE IT 🔪
1️⃣ MIX THE RUB: Combine all rub ingredients in a small bowl. Set aside.
2️⃣ BUILD THE SAUCE: Whisk all sauce ingredients together in a saucepan. Simmer on low, whisking occasionally, until thickened. Turn off the heat and let it hang out until you’re ready to use it.
3️⃣ PREP THE RIBS: Flip the rack bone-side up and pull off the silvery membrane (slide a butter knife under, grab with a paper towel, peel). Slather both sides with your binder
4️⃣ RUB IT DOWN: Sprinkle the rub generously on all sides and pat it in so it sticks.
5️⃣ FIRST BAKE (300°F, 2 HRS): Place ribs uncovered on a sheet pan and bake at 300°F for 2 hours.
6️⃣ BASTE + WRAP: Pull the ribs, baste generously with honey chipotle sauce, then wrap tightly in foil or smoking butcher paper.
7️⃣ SECOND BAKE (1.5 HRS): Back in the oven at 300°F for another 1.5 hours.
8️⃣ FINISH: Unwrap, hit with another brush of sauce, and garnish with lime and green onion shreds. Slice between the bones and serve.
