What's Your Dish? Spice Rubbed Ribs with Chipotle-Honey Glaze

Personal Chef Kev Winston shares his recipe for spice rubbed ribs with a chipotle-honey glaze and a peach avocado salsa.
Rub Ingredients:
  • 1/2 cup ancho chili powder
  • 1/4 cup Spanish paprika
  • 1/4 cup freshly ground black pepper
  • 1/4 cup dry mustard
  • 1/4 cup kosher salt
  • 1/4 cup ground coriander
  • 2 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 1 1/2 tablespoons chile de arbol
  • 1/4 cup canola oil
  • 2 racks country ribs, 12 ribs each, membrane removed
  • Charcoal briquettes
  • Chimney starter and newspaper
  • 4 cups hickory or oak wood chips, soaked in cold water for at least 60 minutes
  • 1 1/2 cups clover honey
  • 3 heaping tablespoons chipotle in adobo puree
  • Parsley sprigs, for garnish
  • Chipotle honey glaze:
  • Clover honey, to taste
  • Chipotle in adobo, pureed, to taste
  • Salt and pepper
Rub Directions:
  1. Combine all spices in a small bowl.
  2. Brush both sides of the racks with oil and liberally rub with the spice mixture. Wrap in plastic and refrigerate for at least 12 hours. Remove the ribs from the refrigerator 45 minutes before smoking to allow them to come to room temperature.
  3. Stuff several sheets of newspaper in the bottom of a charcoal chimney. Fill the chimney to the top with charcoal briquettes. Remove top rack from the barbecue. Put the chimney on the lower barbecue rack. Light the newspaper and let the charcoal burn until the ash is gray, about 20 minutes.
  4. Open bottom barbecue vent. Turn out the hot charcoal onto 1 half of bottom rack. Using a metal spatula, spread charcoal to cover approximately 1/3 of rack and scatter half of the soaked wood chips over the charcoal. Put a loaf pan with water onto the coals.
  5. Put the top rack on the barbecue. Put the ribs, rub side down, on the grill over indirect heat. Coals should be off to 1 side. Slowly cook the ribs until tender, adding more charcoal if needed, about 1 1/2 hours.
Chipotle-Honey Glaze Directions:
  1. Whisk all of the ingredients together in a small bowl
  2. Begin brushing the glaze on the ribs during the last 30 minutes of cooking.
  3. Put the ribs on a baking sheet; brush with a little more of the glaze and let stand 10 minutes. Transfer the ribs to a cutting board and cut between the bones to separate the ribs. Arrange the ribs on a serving platter and serve.
Peach Avocado Salsa Ingredients:
  • 3 jalapeños, seeded 
  • 6 garlic gloves, peeled and smashed
  • 1/2 cup plus 2 tablespoons fresh lime juice
  • 1/2 cup plus 2 tablespoons honey 
  • 1 pound fresh peaches, pitted and diced
  • 1 large Hass avocado, diced
  • 1/4 cup cilantro
  • 2 shallots, minced

Peach Avocado Salsa Directions:

  1. While the ribs are cooking, in a blender puree 1 jalapeño with garlic, 1/2 cup lime juice, 1/2 cup honey, and remaining 1 tablespoon cumin. Pour into a sauce pan and simmer over low heat until thickened, about 15 minutes. Set aside until needed.
  2. In a bowl, whisk to combine 2 tablespoons lime juice and honey. Add peaches, avocado, cilantro, shallots, the remaining 2 jalapeños (seeded and diced), and a pinch of salt and pepper. Toss to combine.
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