Advertisement

Chipotle ribs

Time Total time: 3 to 4 hours, plus overnight marination
Yields Serves 6 to 8
Chipotle ribs
1

Wash and pat the ribs dry. Remove the silver skin (the membrane on the underside of the ribs): Nudge a blunt knife or the back end of a spoon between the ribs and membrane. When enough membrane is loosened to get a good finger hold, simply pull the membrane off the rack -- it should come off fairly easily.

2

Lay the ribs in a glass or ceramic dish. Combine the salt, sugar, oregano and cumin and mix well, then sprinkle evenly over both sides of the ribs. Cover and refrigerate overnight.

3

Remove the ribs from the refrigerator, uncover them and let them come to room temperature over 2 hours.

4

Heat the oven to 200 degrees. In a small bowl, combine the lime juice, chipotles and oil. Wipe or rinse the ribs to remove the excess salt and sugar, and dry the meat well. Lay on a baking sheet and spoon the mixture evenly over the ribs.

5

Bake the ribs until they are tender (a knife inserted between the ribs will slide in with no resistance), 3 to 4 1/2 hours. Slice the ribs to separate them and serve.


Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.