Worlds Best Recipes: Chipotle Grilled Pork Ribs

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Friday, August 23, 2013

Chipotle Grilled Pork Ribs

Chipotle Grilled Pork Ribs

Here we have delicious Chipotle Grilled Pork Ribs. If your looking for something special to do with pork ribs then here it is. For easier serving, cut spareribs apart into serving-size portions before they're cooked. If you ask the butcher, he will usually do this for you. To get them really tender, try precooking your ribs by baking them once to render fat and then bake them again with barbecue sauce, or place them on a hot grill and brush them with barbecue sauce.

Chipotle Grilled Pork Ribs

1. One Fourth Cup Butter.

2. One Medium Sweet Onion Chopped Fine.

3. One Tablespoon Minced Fresh Garlic.

4. One Large Jalapeno Pepper, Seeded And Diced Very Fine.

5. One Cup Ketchup.

6. One Fourth Cup Red Wine Vinegar.

7. One Fourth Cup Chipotle Peppers In Adobo Sauce Diced Very Fine.

8. One Tablespoon Worcestershire Sauce.

9. Three Pounds Pork Ribs.

10. One Tablespoon Course Ground Sea Salt.

Melt the butter in a saucepan over medium heat. Add onion, garlic, and jalapeno pepper, and saute 3 - 4 minutes or until tender. Stir in your ketchup and next three ingredients. Bring to a boil.

Reduce heat and let simmer for 20 minutes. You can then reserve one fourth cup of your sauce for dipping if you desire.

Cut pork ribs up into small pieces. Sprinkle with the salt. Brush both sides of the ribs with the sauce.

Cook your ribs over indirect heat on a charcoal grill. This is where you cook the ribs on one side of the charcoal grill and have the charcoal fire over on the other side.

You will want to cook on a very clean grill and spray the grill grates well with vegetable cooking spray.

You'll want to cook your ribs about two hours turning them over about every thirty minutes. This is a popular way of cooking and preparing barbecue ribs in Key West Florida.

You will have enough ribs for about two hungry people. Double or triple the ribs if you need to.

Secrets For Cooking Pork

Almost all cuts of pork are tender and can be cooked by dry heat. But keep in mind that pork is lean and cooks quickly. Overcooking pork can make it dry and tough. We test thicker cuts of pork for perfect doneness with a meat thermometer. For thin pork chops, a quick sear on each side will usually be all you need.

Pork is the meat from hogs raised for food. Pork is light pink in color, full flavored, and has a finely grained texture. Most pork in the marketplace today is cured or smoked, such as bacon, sausage, and ham, or sold fresh.

Some slaughter houses have their pork graded by the USDA on a system based on the proportion of fat to lean. The grades are 1, 2, 3, 4, and utility, with grade 1 being the best. All pork is subject to state and federal inspection.

Look for pork that has pink flesh, a clean smell, and white fat. Cured pork should be rosy pink. Pork takes on a gray color when it's been in the meat case too long. Vacum sealed pork will be slightly darker because the meat isn't exposed to air.

Store pork in the package in which it was packed when purchased. Divide large packages of pork into smaller packages when you bring it home if you need to. Use freezer bags that sip shut and push out all the air you can when you are filling each package.

Cooking

Though pork is virtually disease free it's still recommended that you cook all pork to 160 degrees. Check the temp. in the thickest part of the meat. Rely on your meat thermometer for accurate doneness.