Best 9 Spice Rubbed Ribs With Chipotle Honey Glaze Recipes

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Spice rubbed ribs with chipotle honey glaze: a mouthwatering combination of aromatic spices, tender meat, and a sweet and smoky glaze that will tantalize your taste buds and leave you craving for more. This dish is perfect for any occasion, whether it's a backyard barbecue, a family gathering, or a special celebration. The combination of spices, including paprika, chili powder, cumin, and garlic powder, creates a flavorful crust that perfectly complements the tender, fall-off-the-bone ribs. The chipotle honey glaze adds a touch of sweetness and smokiness that elevates the dish to the next level, leaving you with a taste that lingers long after the last bite.

Check out the recipes below so you can choose the best recipe for yourself!

HONEY-CHIPOTLE GLAZED RIBS



Honey-Chipotle Glazed Ribs image

A chipotle sauce gives these oven-roasted ribs a smoky flavor. Once they're tender, finish them on the grill with a honey glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 2h15m

Number Of Ingredients 7

1/4 cup minced canned chipotle chiles in adobo
1/2 cup honey
1/4 cup mustard powder
Coarse salt and ground pepper
2 racks pork spare ribs (2 1/2 pounds each)
Vegetable oil, for grates
Lemon wedges, for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.
  • Place a large double layer of foil on a large rimmed baking sheet. Place ribs on top and rub with chipotle mixture. Wrap ribs tightly in foil and bake on sheet until meat is fork-tender, 2 to 2 1/2 hours.
  • Heat grill to medium-high; clean and lightly oil hot grates. Remove ribs from foil, letting excess liquid drip off. Brush ribs with 1/4 cup honey and grill until lightly charred, 2 to 3 minutes per side. Cut between bones to separate ribs and serve with lemon wedges.

Nutrition Facts : Calories 696 g, Fat 46 g, Protein 44 g

HONEY CHIPOTLE RIBS



Honey Chipotle Ribs image

Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. -Caitlin Hawes, Westwood, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 14

6 pounds pork baby back ribs
BARBECUE SAUCE:
3 cups ketchup
2 bottles (11.2 ounces each) Guinness beer
2 cups barbecue sauce
2/3 cup honey
1 small onion, chopped
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons chopped chipotle peppers in adobo sauce
4 teaspoons ground chipotle pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • Wrap ribs in large pieces of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat for 1 to 1-1/2 hours or until tender., In a large saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, for about 45 minutes or until thickened, stirring occasionally., Carefully remove ribs from foil. Place over direct heat; baste with some of the sauce. Grill, covered, over medium heat for about 30 minutes or until browned, turning once and basting occasionally with additional sauce. Serve with remaining sauce.

Nutrition Facts : Calories 515 calories, Fat 21g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1674mg sodium, Carbohydrate 54g carbohydrate (49g sugars, Fiber 1g fiber), Protein 23g protein.

CHIPOTLE AND HONEY GLAZED RIBS



Chipotle and Honey Glazed Ribs image

If you've got some pork baby back ribs, we've got a recipe you simply must try! Get out the honey and BBQ sauce and let's get started.

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield 6 servings

Number Of Ingredients 6

3 lb. pork baby back ribs
1/4 cup dry mustard
2 tsp. ground black pepper
1/4 cup honey
1/4 cup plus 2 Tbsp. KRAFT Spicy Honey Barbecue Sauce
1 lime, halved

Steps:

  • Heat oven to 400ºF.
  • Place half the ribs in single layer on large sheet of heavy-duty foil. Mix mustard, pepper and honey; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and both ends to seal packet. Repeat to make second packet. Place packets on baking sheet and bake 2 hours or until ribs are done.
  • Heat grill to medium-high heat. Remove ribs from foil; discard foil. Brush ribs with barbecue sauce; grill 2 to 3 min. on each side or until lightly charred, turning occasionally. Serve with lime halves.

Nutrition Facts : Calories 410, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 270 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 18 g, Protein 26 g

CHIPOTLE-GLAZED RIBS



Chipotle-Glazed Ribs image

The secret to these ribs is the stunning glaze-these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

Provided by Donna Hay

Categories     Kid-Friendly     Dinner     Pork Rib     Hot Pepper     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 17

Ribs:
2 cups white wine vinegar
1 yellow onion, quartered
1 head of garlic, halved crosswise
2 tablespoons table salt
10 1/2 cups water
4 1/2 pounds (4 racks) American-style pork ribs
Lime wedges and pickled jalapeño peppers, to serve
Corn and Jalapeño Chile Flatbreads, to serve, optional
Chipotle Glaze:
1 (7-ounce) can chipotle chiles in adobo sauce
2 tablespoons onion flakes
1 tablespoon Tabasco sauce
1 tablespoon Dutch cocoa powder
1/2 cup maple syrup
1/2 cup dark brown sugar
1 tablespoon sea salt

Steps:

  • Place the vinegar, onion, garlic, salt and water in a large pot over high heat and bring to a boil. Add the ribs, reduce the heat to medium and cover with a lid. Simmer for 30-40 minutes or until the ribs are tender.
  • While the ribs are cooking, make the chipotle glaze. Mix to combine the chipotle chiles, onion flakes, Tabasco, cocoa powder, maple syrup, sugar and salt.
  • Remove the ribs from the cooking liquid and place in a large deep-sided tray or pan. While the ribs are still hot, rub the chipotle glaze evenly over the ribs to coat. Cover with plastic wrap and refrigerate for 30 minutes until cool or overnight.
  • Preheat oven to 425°F. Place the ribs on wire racks set over 2 rimmed baking sheets lined with parchment paper. Roast for 20 minutes, brushing with glaze every 5 minutes, until golden and caramelized. Serve with lime wedges, pickled jalapeño peppers and the Corn and Jalapeño Chile Flatbreads, if desired.

SPICE-RUBBED RIBS



Spice-Rubbed Ribs image

For grilling, here's the rub I recommend. It's made with a wonderful blend of spices. If you have some left after making ribs, put it in a shaker and use it another day on pork or beef roasts, tenderloins, steaks and more. It's great alone or under sauce. -Cheryl Ewing, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 9

3 tablespoons paprika
2 tablespoons plus 1 teaspoon salt
2 tablespoons plus 1 teaspoon garlic powder
2 tablespoons cayenne pepper
4 teaspoons onion powder
4 teaspoons dried oregano
4 teaspoons dried thyme
4 teaspoons pepper
10 pounds pork baby back ribs

Steps:

  • In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

Nutrition Facts : Calories 792 calories, Fat 62g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1864mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 51g protein.

SPICE-RUBBED CHIPOTLE-MOLASSES RIBS



Spice-rubbed Chipotle-Molasses Ribs image

Provided by Bobby Flay

Categories     main-dish

Time 2h55m

Yield 4 servings

Number Of Ingredients 13

1 cup ancho chili powder
1/4 cup Spanish paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons dry mustard
2 teaspoons ground cayenne pepper
2 teaspoons dried oregano
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 racks pork ribs (12 ribs each)
1 cup soy sauce
1/4 cup coarsely chopped ginger
Chipotle-Molasses BBQ Sauce, recipe follows

Steps:

  • Preheat oven to 400 degrees F.
  • Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
  • In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
  • Chipotle-Molasses BBQ Sauce:
  • 2 tablespoons canola oil
  • 1 large Spanish onion, coarsely chopped
  • 3 cloves garlic, coarsely chopped
  • 2 tablespoons ancho chili powder
  • 1 tablespoon pasilla chili powder
  • 1 tablespoon New Mexican chili powder
  • 3 cups canned plum tomatoes with juices, pureed
  • 1 cup water
  • 1/4 cup ketchup
  • 1/4 cup red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup dark brown sugar
  • 1/4 cup honey
  • 1/4 cup molasses
  • 2 tablespoons Dijon mustard
  • 2 chipotle chiles in adobo, pureed
  • 1/2 cup smooth peanut butter
  • Salt and freshly ground black pepper
  • Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.

SPICE-RUBBED RIB EYE STEAK WITH ORANGE-PINEAPPLE CHIPOTLE GLAZE



Spice-Rubbed Rib Eye Steak With Orange-Pineapple Chipotle Glaze image

Here's a delicious dry-rubbed rib eye served with an outstanding glaze, smoky from pureed chipotles in adobo, sweetened with orange and pineapple juice, then tempered by vinegar, lime and savory spices. It's versatile, too: you can make the glaze ahead of time and refrigerate it until ready to use, or don't reduce it to a glaze and use as a basting sauce in other recipes. The glaze/sauce is great on chicken and ribs as well. Adapted from Melinda Lee. Prep time includes making the the glaze; if it's made ahead, steaks will be ready in about 40 minutes.

Provided by ninja

Categories     Steak

Time 1h50m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 13

4 cups pineapple juice
2 cups orange juice
2 cups white vinegar
3 tablespoons pureed chipotle chiles in adobo, to taste
2 tablespoons ground cumin
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
salt, to taste
cracked black pepper, to taste
2 (6 -10 ounce) rib eye steaks, about 1 1/2 inches thick
2 1/2 tablespoons cumin seeds, toasted
2 tablespoons cracked black pepper
2 tablespoons kosher salt

Steps:

  • Prepare the glaze - you can make this ahead and reheat before use! In a saucepan blend the pineapple and orange juices with the vinegar, pureed chipotles and ground cumin. Bring to a boil, reduce the heat, and simmer uncovered until mixture is reduced by 2/3, 45-60 minutes.
  • Remove from the heat and stir in the lime juice, cilantro and salt and pepper to taste. (If you want to use as a basting sauce for other recipes, stop here.) Return mixture to heat, bring to a boil, reduce heat and simmer to reduce by almost one half. The glaze or basting sauce will keep, covered and refrigerated, for one month.
  • For the steak, combine the toasted cumin seeds, cracked peppercorns and salt in a small bowl. Rub the steaks on both sides with the spice mixture. Let sit at room temperature while you heat the grill.
  • Grill the steaks over very hot coals (or pan-sear the steaks over high heat) about 7 minutes on each side for medium-rare, 1-2 minutes longer for medium, less for rare, checking carefully for doneness since the thickness of the steaks and intensity of heat will affect cooking time.
  • Remove steaks from heat when just slightly underdone: cooking will continue while standing. Brush with glaze, and allow steaks to stand for 5-8 minutes. Serve on warmed plates, with extra glaze on the side.

Nutrition Facts : Calories 968.4, Fat 41.9, SaturatedFat 15.7, Cholesterol 115.7, Sodium 7124.1, Carbohydrate 105.2, Fiber 4.8, Sugar 72.6, Protein 36.6

SPICE RUBBED PORK RIBS



Spice Rubbed Pork Ribs image

Melt-in-mouth sticky ribs

Provided by paulkiely

Time 2h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat oven to Gas 5 190C/170C fan
  • Add spice rub ingredients in a small bowl with seasoning. Rub into meat and place in a single layer on a baking tray. Pour 125ml water into the bottom of the tray cover with foil and cook for 1.5 hours until tender. In meantime mix glaze ingredients.
  • Remove foil and pour off liquid. turn oven up to gas 7 220C/200C fan. Brush ribs with glaze and cook for further 10 mins until glaze is sticky.

SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE



Spice-Rubbed Baby Back Ribs With Chipotle-Bourbon Barbecue Sauce image

The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.

Provided by Steven Raichlen

Categories     dinner, barbecues, finger foods, meat, main course

Time 2h30m

Yield 2 racks (2 to 4 servings)

Number Of Ingredients 20

2 racks baby back ribs (2 to 2 1/2 pounds each)
2 tablespoons Dijon mustard
1 tablespoon chile powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1/4 teaspoon celery seeds
2 large or 4 small hardwood chunks or 3 cups hardwood chips (if using the latter, soak in water to cover for 30 minutes, then drain)
1/2 cup apple cider in a spray bottle (optional)
1 1/4 cups ketchup
1/3 cup Thai sweet chile sauce
1/4 cup bourbon
3 tablespoons dark brown sugar
3 tablespoons molasses
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 to 2 canned chipotle chiles en adobo, minced, plus 1 to 2 teaspoons sauce
1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice
1/2 teaspoon liquid smoke
Sea salt and freshly ground black pepper

Steps:

  • Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
  • Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
  • Set up your charcoal grill for indirect grilling and heat to 300 degrees.
  • Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
  • After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
  • While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
  • Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
  • Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
  • Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.

Tips:

  • Choosing the right ribs: Select high-quality pork ribs, preferably baby back or spare ribs, with good marbling for extra flavor and tenderness.
  • Preparing the ribs: Remove the membrane from the back of the ribs to allow the rub and glaze to penetrate better.
  • Creating the perfect spice rub: Combine a blend of aromatic spices like paprika, brown sugar, garlic powder, onion powder, chili powder, cumin, and cayenne pepper to create a flavorful crust.
  • Rubbing the ribs: Generously apply the spice rub all over the ribs, ensuring it covers all sides and penetrates the meat.
  • Low and slow cooking: Cook the ribs slowly over indirect heat to allow the meat to tenderize and absorb the flavors from the rub.
  • Basting the ribs: Baste the ribs periodically with a mixture of melted butter, honey, and chipotle sauce to keep them moist and add a delicious glaze.

Conclusion:

Spice-rubbed ribs with chipotle honey glaze are a tantalizing dish that combines the smokiness of the spice rub with the sweet and spicy flavors of the glaze. By following these tips and using high-quality ingredients, you can create a mouthwatering rib dish that will impress your friends and family. Remember to choose the right ribs, prepare them properly, create a flavorful spice rub, rub it generously, cook low and slow, and baste the ribs regularly for a perfect result. Enjoy the deliciousness of these spice-rubbed ribs with chipotle honey glaze and indulge in a truly memorable barbecue experience!

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