Tender smoked spare ribs topped with a spicy chipotle tomato sauce, till fall apart tender.
Tender smoked baby back ribs topped with a spicy chipotle tomato sauce roasted till fall apart tender.
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Pork Ribs
Pork spareribs are a type of pork rib that is cut from the lower portion of the pig’s rib cage. They are typically meatier than baby back ribs, and they have a more pronounced curve. Spareribs are often cooked slowly and low, either in the oven or on the grill, until the meat is fall-off-the-bone tender.
Cherry Tomatoes
Cherry tomatoes are a variety of small, round tomatoes that are typically red or yellow in color. They are typically eaten fresh, either on their own or as part of a salad or other dish. Cherry tomatoes are a good source of vitamins C and A, as well as potassium.
Jalapeno, Chipotle, and Habanero
Jalapeno peppers are a medium-sized chili pepper that originated in Mexico. They are typically 2 to 3 inches long and have a smooth, slightly curved shape. Jalapenos are typically green when unripe, but they can turn red, orange, or yellow as they mature.
Jalapenos have a moderate level of heat, ranging from 2,500 to 8,000 Scoville heat units (SHU). This makes them hotter than bell peppers but milder than habanero or cayenne peppers.
Chipotle peppers are smoked, dried jalapeño peppers. They have a rich, smoky flavor with a moderate level of heat, ranging from 2,500 to 8,000 Scoville heat units (SHU).
The Habanero pepper, renowned for its intense heat, stands tall as the fieriest of the trio. Its fiery personality is attributed to the presence of capsaicin, a compound that triggers the heat receptors on our tongue, resulting in a thrilling and sometimes overwhelming sensation.
Originating from the Yucatan Peninsula in Mexico, the Habanero pepper boasts a vibrant orange-red hue that captivates the eye. Its compact, lantern-like shape conceals a complex flavor profile that blends fruity notes with a lingering spiciness. The heat level of Habaneros can vary significantly, with some reaching up to 300,000 Scoville units
Whole Garlic
Garlic has a complex flavor that can be described as pungent, sharp, slightly bitter, and slightly sweet. It also has a characteristic aroma that is often described as garlicky. The flavor of garlic can vary depending on how it is prepared. For example, raw garlic has a more intense flavor than cooked garlic. Roasted garlic has a sweeter, more mellow flavor.
TIPS & TRICKS FOR THE BEST SMOKED STICKY RIBS
Can You Make This Recipe In The Oven?
Yes! You can make this recipe in the oven. However, the crucial difference between smoking and baking lies in the distinct smoky flavor that smoking imparts, which cannot be achieved in the oven. When making this recipe in the smoker, the goal is to cook the meat at a low and slow temperature to infuse it with a rich, smoky flavor. In contrast, when cooking in the oven, the aim is to achieve an even cook and a nice roast, rather than steaming the meat. To make this recipe in the oven cook the ribs at 300F for 3-4 hours.
Reducing The Heat
To moderate the spiciness of a recipe, you have several options. First, you can exclude some of the peppers, with the habanero being the hottest and the jalapeno being moderately spicy. The chipotle pepper adds a distinctive smoky flavor that becomes milder during the cooking process, so it’s best to keep it in the recipe. Also, you can reduce the spice level by removing the seeds from the peppers.
Making a Larger Recipe
Ideally, this sticky topper works for two racks of ribs, providing a generous amount of glaze for each rib. Doubling the recipe is a breeze, allowing you to cater to a larger gathering or have leftovers to enjoy throughout the week. With the doubled recipe, you’ll have enough sticky topper to coat four racks of ribs, ensuring that each one is evenly glazed and tantalizingly delicious.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
- Smoker
- Meat thermometer
- Aluminum foil
- Cutting board
- Sharp knife
- Saucepan
- Measuring cups and spoons
- Spatula
- Tongs
- Oven (optional)
SIMILAR INGREDIENTS TO
Coffee Braised Ribs w/ Peppercorn Grits
Smoked Ribs + Green Onion Gremolata
Deep Fried Ribs
ENJOY THIS RECIPE WITH
EDAMAME GRAPEFRUIT SALAD
DIRTY RICE STUFFED ONIONS
BROCCOLI AND SHISHITO PEPPER SLAW
INGREDIENTS
- 2 Racks of Spare Ribs
- Salt
- Black Pepper
- Sticky Topper
- 2 cups Cherry Tomatoes
- 3 Chipotle Peppers
- 1 Jalapeno, sliced
- 1 Habanero Pepper
- 1 Celery, minced
- 4 Garlic cloves, minced
- 1/4 cup Water
- 2 teaspoons White Sugar
- 2 teaspoons Paprika
- 2 teaspoons Garlic Powder
- 2 teaspoons Thyme
- 2 teaspoons Oregano
- 1/4 cup Vinegar
- 1tsp Salt
INSTRUCTIONS
- Preheat smoker to 250 degrees Fahrenheit.
- Season the ribs evenly with salt and pepper.
- Smoke the ribs for 2 to 3 hours.
- While the ribs are smoking, make the sticky topper by combining the cherry tomatoes, chipotle, jalapeno, celery, habanero, and garlic in a saucepan.
- Saute the mixture for 10 minutes, or until the tomatoes start to pop.
- Add the water and simmer until the water has evaporated.
- Once the water has evaporated, add the spices and white vinegar.
- Simmer for 5 minutes, or until most of the vinegar has evaporated.
- Remove the ribs from the smoker and wrap them in foil.
- Split the sticky topper between the two racks of ribs and wrap them securely.
- Return the ribs to the smoker or bake them in the oven at 275 degrees Fahrenheit for 2 hours.
- Remove the ribs from the oven and let them rest for 15 minutes before unwrapping.
- Slice, serve, and enjoy!
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One response to “Spicy Smoked Sticky Ribs”
YUMMY!