Later On

A blog written for those whose interests more or less match mine.

Chipotle ribs

with 2 comments

This sounds very tasty—and is among the “10 best recipes of 2007” in the LA Times:

Chipotle ribs
Total time: 3 to 4 hours, plus overnight marination
Servings: 6 to 8

Notes: These succulent ribs, spiced with Mexican oregano and chipotles are from Regina Schrambling’s April 18 story about cooking meat slowly at low temperature, for serious tenderness and concentrated flavor.

2 racks (5 to 6 pounds total) baby back or spare ribs
2 tablespoons kosher salt
1/2 cup sugar
2 teaspoons dried Mexican oregano, crumbled
2 teaspoons ground cumin
Juice of 2 large limes
4 to 6 chipotles in adobo sauce, minced
1/2 cup peanut oil

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.

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.

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

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 them on a baking sheet and spoon the mixture evenly over the ribs.

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.

Each of 8 servings: 667 calories; 35 grams protein; 5 grams carbohydrates; 0 fiber; 56 grams fat; 18 grams saturated fat; 168 mg. cholesterol; 368 mg. sodium.

UPDATE 2: One discovery: to get a good fingerhold on the membrane, use a paper towel. The membrane does indeed come right off when you pull it.

The salt etc. brought forth liquid from the ribs. I poured that off the next day and rinsed the ribs as described, drying them thoroughly. Then I used the food processor (the little bowl, in the Kitchenaid) to “mince” the chipotles with the lime juice and olive oil (which I prefer to peanut oil).

They were great after 4 hours, but might have been slightly better at 4 1/2 hours. Best damn ribs I ever had! Partially the prep, partially the low cooking temperature.

UPDATE 3: I got a baking sheet with a raised edge. It did a much better job than the roasting pan I was using. I suspect that at the low roasting temperature it’s important that the pan have very low edges so the cooler air can spill off. Also, because of the low roasting temperature, it is indeed important to let the ribs sit at room temperature and uncovered for two hours so they have a chance to warm up.

Another change: to the dry rub (salt-sugar-oregano-cumin), I added Penzey’s Bicentennial Rub in an amount equal to the cumin. Very good idea.

UPDATE: I got a question about chipotles in adobo (see comments), and that made me look up links, and I stumbled across this recipe:

Seafood Chilpachole
Yield: 7 servings (serving size: 1.5 cups)

This favorite soup (pronounced CHIL-pa-CHOL) from the Veracruz region along the Gulf of Mexico is the essence of practicality, generally made not from any one type of seafood, but with whatever is fresh and available at the time.

1 pound unpeeled medium shrimp
7 cups chicken stock (or 3.5 (16-ounce) cans fat-free, less-sodium chicken broth)
3 garlic cloves, sliced
2 (6-inch) corn tortillas
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 (14.5-ounce) can whole tomatoes, undrained
1 onion, quartered
1 drained canned chipotle chile in adobo sauce
1 teaspoon vegetable oil
1 pound red snapper or other firm white fish fillets, cut into 1-inch pieces
7 lime wedges

Peel shrimp, reserving the shells. Cut shrimp in half lengthwise; cover and chill. Combine the reserved shrimp shells, Chicken Stock, and sliced garlic in a large saucepan. Bring mixture to a simmer, and cook for 15 minutes. Drain in a colander over a bowl, reserving broth mixture. Discard the shrimp shells. Return broth mixture to saucepan.

Add the tortillas to broth mixture; let stand 10 seconds or until soft. Remove tortillas from broth. Place tortillas, salt, and next 4 ingredients (salt through chile) in a blender; process until well-blended. Heat oil in a large nonstick skillet over medium-high heat; add tortilla mixture. Cook 5 minutes, stirring frequently. Stir tortilla mixture into broth mixture. Bring to a boil; add shrimp and fish. Reduce heat; simmer 3 minutes or until seafood is done. Serve with lime wedges.

Calories 185(18% from fat); Fat 3.7g (sat 0.8g,mono 0.9g,poly 1.3g); Protein 28.4g; Cholesterol 110mg; Calcium 83mg; Sodium 702mg; Fiber 1.1g; Iron 2.1mg; Carbohydrate 8.3g

Cooking Light, January 1999

Written by LeisureGuy

26 December 2007 at 7:19 pm

Posted in Food, Recipes

2 Responses

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  1. Umm..ok. sounds tasty.
    Excuse my ignorance but what is a chipotle?
    And what is adobo sauce?

    Scavenger

    26 December 2007 at 7:42 pm

  2. A chipotle is a smoked jalapeño pepper. And (in this context) adobo sauce is a tomato-based sauce. In the Mexican food section of the supermarket, you can find small cans of “Chipotles in Adobo”. I normally dump the can into the food processor and process it until its smooth: trying to chop the chipotles by hand is not so easy.

    LeisureGuy

    26 December 2007 at 7:50 pm


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