Chipotle-honey-garlic spare ribs, macaroni salad, cornbread
While our daughter has been for the few weeks in between the end of the semester and the start of her summer camp job, we’ve been cooking a little more than we had been. She’s off to Maine tomorrow, so I’m sure we’ll revert back to avoiding it as much as possible, but I did make these chipotle honey garlic spareribs for dinner on Wednesday.
The sauce is a cup of ketchup, 2/3 cup of honey, 1/4 cup of Dijon mustard, 1/4 cup of apple cider vinegar, 4 tablespoons each of soy sauce and adobo sauce (from a can of chipotles in adobo), 2 tablespoons of Worcestershire sauce, 2 tablespoons of dried oregano, a couple of the canned chipotles chopped up, and 10(!!) cloves of garlic minced. You bake the ribs in the sauce, covered for about 90 minutes, then uncovered for another 30 minutes. (This amount of sauce is for 2-3 pounds of ribs)
To be honest, I do not put in all the adobo sauce it asks for. I find 2 tablespoons makes it hot and smoky enough for me. The very first time I made these years ago, I did the whole amount, and I almost could not eat them. Gauge according to your own tolerance for chipotle .
I did pork spare ribs this time, but I think I like this better with beef baby backs.