How to make it

  • In a bowl combine the first 9 ingredients and wish to combine thoroughly.
  • Add canola and soy sauce to the spices and mix well to for a paste.
  • Massage spice paste evenly into both sides of the spareribs then wrap ribs in plastic wrap and allow to marinate in the refrigerator overnight.
  • Once the ribs have had a chance to marinate remove from the refrigerator 20 minutes before roasting.
  • Preheat oven to 300.
  • Once preheated place ribs on a baking sheet and into the oven.
  • Bake for 3 hours.
  • Baste both sides of the ribs liberally with the spicy chipotle barbecue sauce every 30 minutes.
  • Flip ribs over each time you baste.
  • Remove ribs from oven and allow rest for 10 minutes before slicing and serving.
  • To make sauce preheat a medium sauce pan over medium heat.
  • Add canola to the saucepan.
  • Once hot add diced onions and sweat over medium heat for 15 minutes stirring occasionally until onions are soft.
  • Add garlic to the pan and stir to combine.
  • Sauté garlic for 1 minute then add coriander, cumin, pasilla powder and chili powder to the pan.
  • Stir well and cook 15 seconds.
  • Add remaining ingredients except salt and simmer 10 minutes over low heat.
  • Puree sauce carefully until smooth.
  • Season with salt.

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