Honey Barbecued Ribs
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Ingredients
  • 1 tablespoon olive oil
  • 2 medium ripe tomatoes, cut in half
  • ¼ cup chipotle chiles in adobo sauce
  • ¼ cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons sorghum syrup
  • 2 tablespoons sesame oil
  • 2 tablespoons minced fresh oregano
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 2 slabs pork baby back ribs, country-style spareribs or your favorite ribs
Instructions
  1. Preheat the oven to 450 degrees. Slice the top half inch of the garlic bulb and discard the top. Leave the bulb intact and drizzle with the olive oil. Wrap in aluminum foil. Place in the oven and roast for 40 minutes. Remove from the oven and carefully remove from the foil. Set aside to cool.
  2. Meanwhile, place the tomato halves on a greased baking sheet and place under the broiler set on high. Broil for 2–3 minutes or until tomatoes start to darken. Turn over and continue to broil for another minute. Remove from the oven and set aside to cool. When the garlic is cool enough to handle, squeeze the cloves from the bulb into the bowl of a food processor. Discard the skins. Add the tomatoes, chiles, vinegar, honey, sorghum, sesame oil, oregano, cumin and salt. Process until smooth.
  3. Place the ribs in a shallow container and brush both sides with half the sauce. Let stand at room temperature for at least 20 minutes or cover and refrigerate up to 8 hours.
  4. Preheat the grill to medium (325 degrees) and brush the grill grate with vegetable oil. Place the ribs with the meaty side up in the center of the grill and close the lid. Grill 75 minutes or until the meat begins to shrink from the ends of the rib bones. Brush with the remaining sauce halfway through cooking. Remove from the grill and allow to rest for 10 minutes before slicing and serving warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/stick-to-your-ribs-2/