Sticky Chipotle Ribs

It's almost summertime, and it's time for a new ribs recipe. Brian said that this was his favorite BBQ sauce ever, so I think you should give it at try. 

Disclaimer: it is not a BBQ sauce for the faint of heart. It's spicy as heck. 

Sticky Chipotle Ribs
makes 3-4 servings

1 rack of baby back ribs
1 chipotle (from adobo can)
1/2 cup adobo sauce
1/2 cup brown sugar
1/4 cup honey
1/4 cup apple cider vinegar
1 tsp garlic powder
1/2 cup chicken broth (low sod.)
salt and pepper

Preheat oven to 225 degrees. Take ribs out of the fridge 30 minutes before cooking them to come to room temperature. 

Make the Chipotle BBQ sauce. In a blender, puree the 1 chipotle with the adobo sauce. Transfer to a small sauce pan and turn heat up to medium. Add remaining ingredients: brown sugar, honey, apple cider vinegar, garlic powder, broth, salt and pepper. Bring to a simmer and taste. If too spicy, add more honey. If too sweet, add a dash more adobo sauce until it fits your taste. Let simmer for 15 minutes, until slightly thickened. Remove from heat.

Coat the ribs in salt and pepper and then slather with BBQ sauce. Place a wire rack over a baking sheet. Add about 1/2 inch of water to the bottom of the baking sheet. Place the ribs on top of the wire rack and cover with foil. Pop into the oven for 4 hours (at 225 degrees). After 4 hours, remove the foil and let cook until the ribs are falling apart, basting with BBQ sauce every 15 minutes. Right before you remove them, turn on the broiler for 3-4 minutes to crest them up. 

Remove and let cool for 10 minutes covered in foil. Cut ribs into 2s or 3s and serve with extra BBQ sauce. You could finish these on the grill for some extra texture and crunch.