By Pati’s Mexican Table 

Pati invites a few of her girlfriends over for a much needed “girls’ night in.” But these girls are here to grill! Grilling isn’t just a guy thing — Pati’s got a great outdoor grill, and she’s gonna put it to work by cooking up a mouth-watering menu of Mexican food with a BBQ twist. One of Pati’s sisters shows up to help her mix some drinks too!

Costillitas con Chipotle y Miel

Serves 4

INGREDIENTS

– 1 cup ketchup
– 2/3 cup honey
– 4 tablespoons sauce from chipotles in adobo sauce
– 3 chipotle chiles from chipotles in adobo sauce, minced, seeded optional, or more to taste
– 10 garlic cloves, pressed or minced
– 2 tablespoons olive oil
– 1/4 cup Dijon mustard
– 1/4 cup apple cider vinegar
– 2 tablespoons Worcestershire sauce
– 4 tablespoons Maggi or soy sauce
– 1 teaspoon freshly ground black pepper
– 2 tablespoons dried oregano
– 3 pounds baby back or spare ribs

DIRECTIONS

In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.

Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.

When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.

Alternatively, reserve the excess marinade from the pan, and cook the marinated ribs on a grill set to 350°F for 1 1/2 hours, flipping halfway through cooking. Just prior to finishing grilling, brush the ribs on both sides with the reserved marinade.”

Still hungry?… See more recipe’s from Pati’s Mexican Table

SPINNING TOP COCKTAILFISH OVER FENNEL SALAD WITH A JALAPEÑO AND OLIVE SALSA
X