Ribs with a Good Sauce

There is nothing more to say. When you want ribs, you want ribs, and this weekend my family and I wanted ribs. This is a good go to recipe and is pretty unique as far a sauces go. There's only a few ingredients, which is a plus for an easy Sunday dinner. 

These have kind of an Asian spin/ latin spin, combing chipolte peppers with an orange glaze. I cut the sugar content down to about half because there is no way I rationalize putting 8 cups of sugar in about 4 cups of liquid. 

There is really no right of wrong as far as how you want to cook the ribs. The recipe says smoke them but I have never tried that method with these ribs. I do recommend starting them at a low temp, say 225- 275, covered in foil and basted in sauce for a few hours and then once tender, finishing them on the grill. If you don't want to break out the grill, just turn the oven up and uncover them to get some color. 

That being said, the recipe I present to you is more for the sauce than cooking the meat itself. Put it on chicken, pork, beef or even eggs if you feel bold. 

Orange Chipolte Glaze - 

-adapted from Emerils

1 cup orange juice

4 cups sugar

2 cups cider vinegar

1 cup soy sauce

One 7-ounce can of chipolte peppers in adobo sauce, chopped fine

Reduce the orange juice in a non-reactive sauce pan. Add in the soy sauce and vinegar. Stir in the the four cups of sugar and allow to dissolve. (You may prefer more sugar if too spicy) Pour in the chopped peppers and cook for 30-45 minutes until thickened slightly.