So you think you can’t grill?

Winter. I love it. My friends think I’m crazy or mentally ill, then again, I guess that’s the same thing. In any case, I also love things grilled. I don’t, however, love smelling like I grilled things. Luckily, I now have a hubby who loves to fire up the grill, his only restriction is weather over 50° and we’ve not had that for a while.

I still want my ribs, darn it! So, I made them indoors and OH.MY.GAWD they were delicious.  I followed my Dad’s method and tweaked his sauce to add  a Mexican twist. See below for finger-lickin-goodness.

Honey Chipotle Spareribs

1 4-5lb spare rib rack, fat trimmed
Seasoned with:
2 tsp sea salt
1 tsp black pepper

For the basting sauce:
1 7oz can crushed chipotle peppers
2 tsp sea salt
2 garlic cloves, crushed
1/4 cp honey
2 tbsp brown sugar
1-1/2 tsp Rosemary

After you have seasoned the ribs, mix the ingredients for the sauce and set it aside. Preheat oven to 350°.

In order to cook the ribs in the oven, you need a steam tent. Cut 2 pieces of foil paper the length of the rack. Line both pieces together and fold the seems together to about 1/2-in wide. Then fold again, the objective is to seal it so you have no leaks.

Use a cookie sheet or a baking pan, place the foil tent over it. Rub 1/2 of the sauce over the ribs–both sides. Place the rack on the foil tent, and seal the top of the tent folding it the same way you sealed the bottom. Place it in the oven and allow it to steam for 90 minutes. Now forgetaboutit!

At the end of 90 minutes, pull out the ribs and carefully open the top of the tent. Remember there’s a LOT of steam in there, don’t burn yourself. The ribs will be cooked through, but not quite falling off the bone yet. 

Baste the top with the rest of the sauce, loosely close the tent and allow it to cook for another 15 minutes. After that time, open the tent and allow it cook uncovered for 15 more minutes. This last step will caramelize the sauce and make the ribs nice and sticky.

You’re done! Start eating! They go divinely with my potato salad.

Cookingly yours,
Anamaris

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