Barbecued Pork Ribs

Serve with jalapeño corn bread and corn on the cob.

Serves: 4Hands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 8 dried chipotle peppers
  • 1⁄2 cup water
  • 1 small red onion, peeled and diced
  • 12 garlic cloves, peeled and minced
  • 1⁄4 cup red wine vinegar
  • 1 cup honey
  • 1⁄2 cup Dijon mustard
  • 1 Tbsp. dried oregano
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 4 lbs. pork ribs


  • Preheat grill to medium setting.
  • Place the peppers in a small saucepan with the water; cover and simmer over low heat for 10 minutes or until the peppers are plump. Drain off the water. Cut the peppers into 1⁄4-inch pieces.
  • Combine peppers, onion, garlic, vinegar, honey, mustard, oregano, salt, and black pepper in a medium saucepan; stir well. Bring the mixture to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes. Reserve 1⁄2 cup to be served as a dipping sauce with the meal.
  • Grill ribs, about 10 minutes per side, basting occasionally with the sauce. Serve with reserved dipping sauce.