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Honey-Chipotle Glazed Ribs

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

  • prep: 15 mins
    total time: 2 hours 15 mins
  • servings: 6

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Ingredients

  • 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

Cook's Note

Cooking the ribs in foil means a quick cleanup. Be sure to wrap them tightly to hold in moisture and flavor.

Directions

  1. Step 1

    Preheat oven to 400 degrees. In a small bowl, combine chipotles, 1/4 cup honey, mustard powder, 3 tablespoons salt, and 2 teaspoons pepper.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Everyday Food, June 2009

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Reviews (14)

  • 1 Apr, 2013

    Made these this weekend. They turned out really well! I've never made ribs before as the thought seemed daunting but doing the foil packet made them very tender. I used a little more than a 1/4 cup of chipotle to use up my can so my sauce was a little spicier - so take down the amount if you know you don't like it too spicy. I also cut back a little on the salt after reading one commenter. It was still a little salty - not sure if the adobo has salt in it too. Will definitely make again.

  • 19 Sep, 2011

    This is my go-to recipe for ribs--easy and delicious. A bit of heat, but not too much for my 8- and 4-year-olds, these ribs are a bit spicy and a bit sweet. I've always used the full 1/4 C of mustard powder and we love them!

  • 21 Jul, 2011

    This has been my staple rib recipe since it first debuted in Everyday Food. I adore chipotle, and it gives a perfect smokey/spicy flavor. With the combination of the sweet honey, the whole thing is a winner. When ever I make these, there never seem to be enough for everyone to get their fill. A+!

  • 10 Jul, 2011

    way way WAY too much salt! is this a typo? I made it exactly as written and we could barely choke it down it was so salty. The flavours would have been great if it wasn't for so much salt. I'll try again with maybe 1 tablespoon of salt.

  • 25 Jan, 2011

    I really enjoyed these ribs. My ribs weren't very meaty though, and the hot oven over cooked the meat that was in contact with the sheet pan. I like spicy, but don't like it when after a few minutes my mouth is on fire and it hurts to eat, these were perfectly spicy for me. The honey part was awesome. I drizzled a tiny bit of honey on the ribs after they came off the grill, too.

  • 7 Sep, 2010

    I used stone ground mustard instead and it was delicious.

  • 2 Aug, 2009

    I have made these 5 times now and they are super yummy! Yes it does take 1/4 c. of mustard powder. Seems like a lot, but it really is a good binding element with the honey and peppers. Everyone raves when I serve these, this is one of my favorite recipes now. Thanks for a great recipe!

  • 31 Jul, 2009

    I made these for my fiance, he LOVED them! I tweaked the recipe slightly-2T mustard powder, juice of one lemon, 2 minced garlic cloves. I dry rubbed the ribs with 2T salt and 2t pepper, put the other tbsp of salt in the marinade. I covered them w/foil, let them marinate for 2hrs then put the foil pkt in a lrg pan in a water bath. They cooked for 4 hours (I checked the water level every hr). I opened the foil and put the remaining honey on top

  • 31 Jul, 2009

    I made these for my fiancn n n n

  • 24 Jul, 2009

    Has anyone tried this with the 1/4 cup mustard powder? It sounds like a misprint. I want to try this out tonight.

  • 19 Jul, 2009

    Looks like too much mustard

  • 17 Jul, 2009

    In Emeril's recipie (which is on this Web site), it directs 2 1/2 TEASPOONS mustard powder--yikes! You may have to bring pizzas to the block pary ;)

  • 17 Jul, 2009

    AMLopez, I want to make these, but I'm concerned about the amount of mustard powder too. How did they turn out?

  • 13 Jun, 2009

    A quarter CUP of mustard powder. I've never used this much dried spice in anything. The ribs are cooking right now for a block party, so I'm hoping the "cup" isn't a misprint.