Fall Apart Oven Baked Ribs with Chipotle BBQ Sauce

Method12 steps

1. 1

   Step 1: Mix the paprika, rub salt (1 tbsp), garlic powder (1 ½ tbsp), measured rub pepper, onion powder (1 tbsp), cayenne, dried thyme (½ tbsp) and oregano in a bowl.

   Uses 1 ½ tbsp sweet paprika, for rub · 1 tbsp salt, for rub · 1 ½ tbsp garlic powder · ½ tbsp black pepper, for rub · 1 tbsp onion powder · ½ tbsp cayenne pepper · ½ tbsp dried thyme · ½ tbsp dried oregano

2. 2

   Step 2: Pat the individual pork ribs dry and coat them all over with the mixed rub. If time permits, cover and refrigerate for at least 2 hours or overnight; otherwise continue to cooking.

   Uses 2.5 kg American-style bone-in pork ribs, cut into individual ribs · All the mixed rub

3. 3

   Step 3: Take the rubbed ribs from the refrigerator if chilled and arrange them in a large baking dish in a single layer. They may fit snugly because they will shrink slightly.

   Uses All the rubbed ribs

4. 4

   Step 4: Preheat the oven to 160°C / 325°F.

5. 5

   Step 5: Pour all the dark beer (375 ml) into the baking dish. Cover with a lid or tightly fitted foil and bake at 160°C / 325°F for 1 hour. Meanwhile prepare the sauce in steps 6–8.

   Bake ribs covered · 60 minUses The complete dish of raw ribs · 375 ml dark beer, such as stout, porter or dark ale

6. 6

   Step 6: While the ribs bake covered, set up a food processor or blender and a bowl for the chipotle BBQ sauce. Keep the sauce ingredients separate from the rub already on the ribs.

7. 7

   Step 7: Blend or process all the crushed tomatoes (400 g), chipotle peppers with their adobo sauce, diced onion (1 large) and minced garlic until combined.

   Uses 400 g canned crushed tomatoes · 100 g canned chipotle peppers with their adobo sauce · 1 large onion, diced · 2 garlic cloves, minced

8. 8

   Step 8: Stir the tomato paste (1 tbsp), brown sugar (2 tbsp), white-wine vinegar (¼ cup), Worcestershire sauce (⅓ cup), hot sauce, sauce salt (½ tbsp) and black pepper to taste into the blended base. Keep the complete sauce ready for the ribs.

   Uses All the blended sauce base · 1 tbsp tomato paste · 2 tbsp brown sugar · ¼ cup white-wine vinegar · ⅓ cup Worcestershire sauce · 2 tbsp Tabasco or other hot sauce, adjust heat to taste · ½ tbsp salt, for BBQ sauce · Black pepper, to taste, for BBQ sauce

9. 9

   Step 9: After the first 1 hour bake, remove the dish from the oven and uncover carefully. Pour all the prepared sauce over the ribs, keeping the beer cooking liquid in the dish. Return to the oven uncovered.

   Uses All the covered-baked ribs and their beer cooking liquid · All the mixed BBQ sauce

10. 10

    Step 10: Bake uncovered at 160°C / 325°F for 45–75 minutes, checking from 45 minutes and turning the ribs once or twice, until the meat is very tender and comes away from the bones easily and the sauce is thick and jam-like. Continue as needed for the ribs; if the pan begins to dry before they are tender, add a small splash of water.

    Bake ribs uncovered in sauce · 45 minUses The complete uncovered dish of ribs, liquid and sauce · A splash of water, only if the roasting pan begins to dry

11. 11

    Step 11: For an optional browned finish, put the ribs under the grill or broiler for 5–10 minutes. Watch closely until the tops are nicely browned without burning. If skipping this finish, continue directly to serving.

    Uses The complete cooked ribs and sauce

12. 12

    Step 12: Serve the tender ribs with their sauce, fresh coriander leaves and lime wedges. Divide into ten portions.

    Uses All the finished ribs and sauce, with the optional grill finish completed or skipped · Fresh coriander leaves, for serving · Lime wedges, for serving