Candied Ribs with Tangerine Chipotle Glaze
These candied ribs start low and slow in foil until they are fall-apart tender, then get lacquered with a sticky tangerine, brown sugar and chipotle glaze.
Servings: 4 servings
Ingredients
For the ribs
- 1 rack baby back or St. Louis-cut ribs about 3 lb
- 1/4 cup Dijon or yellow mustard
- 1/4 cup BBQ rub seasoning any kind
- 1/4 cup dark brown sugar
For the tangerine chipotle glaze
- 3/4 cup fresh tangerine juice or orange
- 1 1/2 teaspoons finely grated tangerine zest plus more for garnish
- 1/4 cup packed dark brown sugar
- 1/4 cup honey
- 2 tablespoons chipotle in adobo sauce
- 1 garlic clove grated
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- Sliced green onions for garnish
Instructions
- Prep the ribs. Heat the oven to 350°F. Remove the membrane from the back of the rack. Mix the rub and brown sugar.
- Season. Rub the mustard all over the ribs, then press the rub mixture evenly onto both sides.
- Bake low and slow. Place the rack meat side up on a lined sheet pan, wrap tightly in foil and bake for 2 1/2 hours, until tender.
- Make the glaze. While the ribs bake, simmer the tangerine juice, zest, brown sugar, honey, chipotle sauce, garlic, vinegar and salt in a saucepan over medium heat for 8 to 10 minutes, stirring often, until syrupy and reduced by about half. Stir in the butter.
- Candy them. Raise the oven to 375°F. Unwrap the ribs, brush generously with glaze and bake uncovered 15 to 20 minutes, brushing again every 5 minutes. For extra shine, broil 1 to 2 minutes at the end, watching closely.
- Rest and serve. Rest 10 minutes, then slice between the bones. Brush with a final coat of glaze and finish with tangerine zest and green onions.
Notes
For less heat, use half the chipotle, or only the adobo sauce. To grill, see the grill section above.