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Pati's Mexican Table : TV Recipes

Pati Jinich Honey Chipotle Ribs

Honey Chipotle Ribs
Costillitas con Chipotle y Miel

Serves: 4

Costillitas con Chipotle y Miel" alt="Honey Chipotle Ribs
Costillitas con Chipotle y Miel" />

Ingredients

1 cup ketchup

2/3 cup honey

4 tablespoons sauce from chipotles in adobo sauce

3 chipotle chiles from chipotles in adobo sauce, minced, seeded optional, or more to taste

10 garlic cloves, pressed or minced

2 tablespoons olive oil

1/4 cup Dijon mustard

1/4 cup apple cider vinegar

2 tablespoons Worcestershire sauce

4 tablespoons Maggi or soy sauce

1 teaspoon freshly ground black pepper

2 tablespoons dried oregano

3 pounds baby back or spare ribs

To Prepare

In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.

Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.

When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.

Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.

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http://www.patismexicantable.com/2014/01/honey-chipotle-ribs/


Comments

Hey Pati, just love you & you’re show. You always make me laugh & put a smile on my face. I made this recipe the other day, I followed the recipe ingredients exactly except I didn’t have ribs in the house so I used chicken thighs. Oh my gosh Pati, my husband couldn’t stop eating! It was funny, just short of gobbling down everything & licking his plate! Next time I will use ribs. Thank you Pati ; )

Thank you Sunnie! I have never tried it with chicken: great idea.

I mentioned I used Chicken thighs with the skin, there was a lot of fat in the broiler pan so remember to use a deep roasting pan this way it’s easier to remove from the oven without spilling & messing up your oven.




Hi Pati! I’m so glad I ran across your show a few weeks ago. Imagine a genuine Mexicana on TV preparing authentic Mexican cuisine. I am Mexicano Americano which is why I say this. Your show is so easy and fun to watch and your visits to Mexico and talking to the people is awesome. I even told the guy at the Mexican grocery store about your show. I have tried some of your recipes and they are so good! I am going to cook these chipotle ribs for my wife and family on Mother’s Day (USA). Thanks and keep it up!

Happy Mother’s Day to your wife, and I am so happy you are making these ribs on this special day!

The Chipotle Ribs were soooo good! I doubled the recipe but they didn’t last long. Going to try the remaining sauce with chicken thighs. Thanks Pati for a great recipe!
Alfredo

With chicken should be wonderful too, what a great idea!





This sauce is amazing! Absolutely delicious! You could sell this BBQ sauce for ribs and become a millionaire!
This was my first time trying one of your recipes and now I am hooked. I can’t decide on what to try next… Maybe the carnitas.. They sound amazing! Thanks for your sharing your talent with us.

Haha! Good idea! Yes: carnitas should be next.



Thank you! Will pass on to my producers…



Hi Pati! We love you and your show, my two year old runs around the house saying “Pati is on, Pati is on!” These ribs are awesome, I have entertained with them a few times and all our friends loved them too. I always make double the sauce and freeze it for when we want BBQ chicken. We also love your cookbook and I make things out of it at least three times a week. Chicken a la trash one of my favorites! Thanks Pati.

Thank you for writing, Kristin! Please say hi to your 2 year old and thank him on my behalf for watching the show!



Howdy from Spring, Texas! Stumbled across your show on TV today for the first time and loved it! It was a re-run of the one about the honey-chipotle bbq. Don’t eat pork but will try it out with beef ribs or chicken. Realized I have all the stuff nbeeded for mango guacamole so guess what’s on for supper tonight! In the show you had a woman who made “tacos” — rolled up and fried? Any leads on how to get a recipe for them? Thanks!

Hola David, Thank you for watching! I’m excited you are trying the recipes!! She didn’t share her exact recipe, but I have a couple of crispy tacos recipes your might like to try…

Chicken Crispy Tacos: http://www.patismexicantable.com/2009/08/cooking_mexican_with_paula/
Potato, Scallion & Chorizo Crispy Tacos: http://www.patismexicantable.com/2011/05/potato_scallion_chorizo_crispy_tacos/ (you can leave out the chorizo if you don’t want pork)



Pati- LOVE the show!! Your show is helping me convince my hubby to travel to Mexico, I appreciate the way you always incorporate Mexican culture, flair and nostalgia with the dishes you prepare. The chipotle honey rib recipe is FABULOUS – just like many of your other recipes!! Thanks :)

Thanks, Sylvia!



Hey Pati. OhMyGoshness. I made these Ribs for my daddy & he was in love. Best food he has ever tasted. Love your show. I can’t wait to try other recipes from you. Que Dios Te Bendiga a Usted y su Familia.

Thank you!!



Hi Pati;
I was wondering if after marinating the ribs for about 30 minutes or so can we put the ribs directly onto the grill without going into the oven at all?

By the way, I love your show. Thank you r sharing your amazing culture with all of us.

I have a great BBQ Sweet and Sour Chicken recipe if you would like it. I am sure you would put your own Mexican twist on it and make it your own. I you would like the recipe let me know and what email address you would like me to send it to and I would be more than happy to send it to you.

Best,
Shiva M.


Pati,
The ribs were great and a big hit in my family! I will definitely be making them again. I love your show and will be tuning in for more great recipes!

Roz

Gracias, Roz!



Buenos Dias Senorita
Muchos Gracias for sharing your Mexican ribs and sauce recipe with everyone!
I made 3 racks for mi esposo’s birthday party this weekend and made extra sauce for everyone to use if they wanted.
I did not have any time to marinate them and everyone LOVED them and the sauce, and I told them all about your show and gave them the recipe! thanks to you, the party food, was a huge success!
I also made Mexican corn! :)
cant wait to watch your show, I look forward to it every weekend! BENDICIONES A USTED Y SU FAMILIA
blessing to you and your familia,
Gina and Family

Gracias, Gina! Sounds like it was a great fiesta!! Thank you for sharing the ribs with everyone.



Wondered if you have a recipe for embondigas? I’m sure that’s not the proper spelling. My mother n law was from Mexico and that’s a recipe she made for my husbands family. Need your help. Gina


Making the honey-chipotle ribs for the second time!!! The sauce is incredible. So, here’s my question: Have you ever put those marinated ribs in a conventional smoker? I think your recipe would drive the low-and-slow BBQ crowd bonkers. And, I bet the smoke would meld well with the chipotle-honey background.

Oh, so good. Gracis por todo…

Thank you, Archie! I haven’t tried them in a smoker. If you do, let me know how they turn out…



Pati, acabo de hacer esta receta. Que delicia! Muchas gracias. Me encanta tu show y tus recetas. Sigue adelante! Y felicidades.

Gracias, Claudia!



Si, pues…
I made barbecued Honey Chipotle ribs for Sunday. Six hours in the smoker (a Brinkman offset smoker). Marinaded over night, as you recommend. But, I removed the ribs (a whole slab of spares) from the marinade and set it aside. During the last hour on the smoker, I brushed the ribs with the reserved marinade as a glaze. Beautiful, mahogany-colored slab. Served with your elotes and your tomato and mozarella salad with pickled ancho chile vinaigrette! Buen provecho…

So, the technique worked, but I like your preparation better. (Braised?) Be nice to see what a real pitmaster has to say.

Incidentally, we had a lot of ribs left over, so I thought to make tacos. Came across your picadillo recipe. Made that with rib meat picked from the ribs. The result was too soupy for tacos, so we made a big bowl of spaghetti, and covered it with picadillo.
“Barbecued Honey Chipotle Rib-meat Picadillo Spaghetti”. A cross-cultural thing…


Pati,

After watching your show a week ago I have made three batches of your sauce. The first night we did the baby back ribs and last night we did spareribs and both times it was out of this world. I think I’ll try the chicken as a previous response said it came out great. I have passed this on to my kids and I’m sure it’ll be a big hit. What is your show schedule? Don’t want to miss any more great recipes!! Mike



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