Honey Chipotle Spare Ribs

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Mmm ribs.

Smokey spicy sweet sticky BBQ ribs.

Quite possibly the best part of the pig that doesn’t become bacon is the spare ribs. They are the perfect food when feeding a crowd. They are the perfect food when just feeding yourself. There is something about ribs that causes people to eat like animals. Messy fingers and faces just do not matter when it comes to BBQ ribs. Decorum is tossed aside for finger licking and bone sucking.

And not a single soul will judge you.

Trust me.

That is why ribs are magical. And this recipe for Honey Chipotle Spare Ribs will make you the BBQ king. Or Queen as it may.

 

 

 

 

Ingredients:

Combine all the ingredients well and set aside.

 


Preparation:

Trim the spare ribs if you want them to be more uniform. (Save the trimmings for ground pork!) You can also remove the thin membrane from the bone side of the ribs. Pliers work well for this. I never do. Jeff always does. We have come to fisticuffs over this. It is really a personal preference. I like the crispy chewiness the membrane lends. Jeff just like to take tools to pork parts. Slather the ribs all over with a simple yellow mustard and then coat them completely with the rub. You can either smoke, grill or oven roast these ribs. Smoking: Run the smoker at 220°-225° degrees for about 6-7 hours*. Place ribs bone side down. Grilling: Run your grill (a gas grill is actually better then charcoal in this instance) as low as possible and use the indirect method of grilling. Turn on one burner and place your ribs bone side down over the burner that is not on. Play around with the heat till you get it at about 250° and grill for as little as 2.5 hours and as many as 4 hours*. (Might be difficult but try and get close to 250°. Some gas grills may run at 300° with one burner on. This is okay, but the cooking time will likely be closer to 2.5 hours.) Oven Roasting: Roast at 250° on a lipped baking sheet bone side down for as little as 3-4 hours and as many as 4-5 hours*. *Ribs can be thick. Ribs can be thin. The times given are a estimate. You need to keep an eye on them to make sure they are not over-cooked. You know ribs are done when you can take a toothpick and push it through the meat (at the thickest part) clean and easily with little to no resistance. So make sure you have a box of round wooden toothpicks handy.

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