Baby Back Ribs with Orange-Chipotle Glaze

Yield: 4 to 6 servings

Ingredients

Glaze

• 1 cup orange juice
• 2 cups cider vinegar
• 1 (7 ounce) can chipotle peppers in adobo sauce, pureed in the blender or finely chopped
• 1 cup soy sauce
• 4 cups granulated sugar

Ribs

• 4 or 6 slabs baby back ribs (10 to 12 ribs per slab)
• Chinese five-spice powder
• Kosher salt
• Coarse black pepper

Instructions

Glaze

1. In a heavy 3 gallon non-reactive stockpot, reduce the orange juice to 1/4 cup. Add the vinegar, peppers, soy sauce and sugar and cook over medium-high heat until the sugar is melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 to 30 minutes.

Ribs

1. Heat a gas or charcoal grill to medium-high. Season the ribs liberally on both sides with the spices. Place the ribs on the grill and cook about 5 minutes per side. Remove the ribs and let cool.
2. Heat the oven to 350 degrees F.
3. Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake for 1 1/2 hours.
4. Remove the ribs from the oven and let cool while still wrapped. Before serving, spoon the Orange-Chipotle Glaze over the ribs, liberally coating both sides.
5. Serve 1 slab of ribs per person, and pass the remaining glaze at the table.

Nutrition

Per serving: 785 calories, 43g fat, 105mg cholesterol, 43g protein, 55g carbohydrates, 1g fiber, 1,152mg sodium, 50 percent calories from fat

Attribution

Chef Emeril Lagasse