Chipotle Pork Ribs on the EGG®

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Chipotle Pork Ribs on the  EGG®

We just love our EGG® and we really need to thank Shop Rite of Manchester and E. Hartford for their generous sponsorship so I can create these new recipes and share them with you!

 

Ingredients

  • 2 slabs of pork ribs, membrane off (note below)
  • Olive oil
  • 1 cup homemade Cindy's basic rub (recipe below)
  • 2 cups homemade chipolte BBQ Sauce (recipe below)
  • Cindy's Basic Rib Rub Ingredients
  • 3 tablespoons sweet paprika
  • 2 tablespoons dark chili powder
  • 2 tablespoons garlic powder
  • 1 tablespoon sea salt
  • 1 tablespoon ground mustard seed
  • 1 tablespoon ground cumin seed
  • 1 tablespoon dried ground chipotle pepper
  • 1 teaspoon ground cloves
  • Cindy's Chipotle BBQ Sauce Ingredients
  • 1 tablespoon coconut oil
  • 1/4 cup yellow onion, pureed
  • 1 small garlic clove, minced
  • 1/3 cup water
  • 2 tablespoons tomato paste
  • 1 tablespoon dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 can chipotle
  • 1 tablespoon ancho chile powder
  • 1 tablespoon sweet paprika
  • 1 tablespoon honey
  • 1 tablespoon molasses
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

Directions

  1. Take the ribs and remove membrane and set aside.

  2. In a small bowl combine the basic rub.  Take the pork ribs and drizzle with olive oil then coat both sides of the pork ribs with the basic rub.

  3. Put in a large plate or platter then cover and refrigerator for at least 2 hours but preferably overnight.

  4. When ready to cook the ribs take them out of the refrigerator and bring to room temperatures.

  5. Set the EGG® up for indirect cooking at 300°F. Prepare a baking sheet and place the rib rack on top. I like to cover the baking sheet with foil to help with the clean up.

  6. Once temperature is at 300°F add ribs to rib rack and on top of a baking sheet and set timer for 1 hour and 30 minutes.

  7. Prepare you homemade chipotle sauce. (recipe below).

  8. After the time is up take the ribs off the rib rack and place on the baking sheet.  Brush with BBQ and cover with foil and cook for 1 hour.  During the hour brush with more BBQ twice.   They are done when you internal meat thermometer reads 145 degrees.

  9. To serve place ribs on a large platter and brush one more time with the chipotle sauce and use a sharp knife to cut into ribs.

  10. To remove the membrane:  Here is a post I found that gives a great instruction!  Click here!

  11. Cindy's Basic Rib Rub Directions:

    In a medium mixing bowl combine all ingredients.

  12. Store in a sealed container for up to 3 months.

  13. Cindy's Chipotle BBQ Sauce Directions:

    Take a medium sized sauce pan and set heat to medium-high. Add in coconut oil and once melted add in onion for about 2 minutes then add in garlic.

  14. Add water and tomato paste and bring to a boil.

  15. Add the mustard, vinegar, Worcestershire sauce, chipotle chile, chile powder, paprika, honey, and molasses and bring to a simmer. Cook, stirring occasionally with a wooden spoon, for an additional 10 minutes or until thickened. Let cool for at least 10 minutes.

  16. Scrape the barbecue sauce into a food processor or blender and purée until smooth or until the desired consistency.

  17. The sauce is now very thick. Let cool to room temperature.

    Note: Store in a sealed container and refrigerate for 1 week.

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