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Spicy Chipotle Glazed Smoked BBQ Ribs with Coleslaw
Created by: Howcan Team
Ingredients
- 2 racks of pork ribs
- 1 cup of BBQ rub
- 1 cup of apple cider vinegar
- 1 cup of ketchup
- 1/2 cup of brown sugar
- 2 tablespoons of chipotle peppers in adobo sauce, minced
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- Salt and pepper to taste
- 1 head of cabbage, shredded
- 1 carrot, grated
- 1/2 cup of mayonnaise
- 2 tablespoons of apple cider vinegar
- 1 tablespoon of sugar
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat your smoker to 225°F using hickory wood chips.
- Remove the membrane from the back of the ribs and season both sides with the BBQ rub.
- Place the ribs on the smoker and cook for 3-4 hours, or until the meat is tender and has a nice bark.
- In a saucepan, combine the apple cider vinegar, ketchup, brown sugar, chipotle peppers, Worcestershire sauce, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and pepper. Simmer for 10 minutes to make the glaze.
- Brush the glaze onto the ribs during the last 30 minutes of cooking, allowing it to caramelize on the surface.
- While the ribs are cooking, prepare the coleslaw by combining the shredded cabbage and grated carrot in a large bowl.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, salt, and pepper to make the dressing.
- Pour the dressing over the cabbage and carrot, and toss to coat evenly. Refrigerate until ready to serve.
- Once the ribs are done, remove them from the smoker and let them rest for 10 minutes before slicing.
- Serve the spicy chipotle glazed smoked BBQ ribs with a generous portion of coleslaw on the side. Enjoy!
The history of Spicy Chipotle Glazed Smoked BBQ Ribs with a side of coleslaw can be traced back to the southern United States, where BBQ is a way of life. This dish is a fusion of traditional BBQ techniques and bold, spicy flavors. The succulent ribs are slow-smoked to perfection, then generously coated with a spicy chipotle glaze that adds a fiery kick. The coleslaw, with its creamy and tangy dressing, provides a refreshing contrast to the heat of the ribs. Renowned chefs in BBQ meccas like Memphis and Kansas City have perfected this dish, and it has become a staple in their menus. For the best version of this dish, head to renowned BBQ joints in the South, where pitmasters have honed their craft for generations. The key to nailing this dish lies in the balance of smoky, spicy, and tangy flavors, as well as the tender, fall-off-the-bone texture of the ribs. Whether it's a backyard cookout or a top-notch restaurant, this dish is a crowd-pleaser that embodies the rich tradition of American BBQ.
260 min
4
650 calories
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