Barbecued Beef Ribs, Chipotle Texas-Style

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

For the Ribs:

3 pounds beef ribs
1 Bottle Chipotle Texas Sabroso Southern Rib Rub, buy here
Soak pecan wood chips in water

For the Sauce:

6 Chipotle Texas Smoked Jalapeño pods, stems and seeds removed, rehydrated and chopped, buy here
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons vegetable oil
1 cup tomato sauce
2 cups beef broth
1/4 cup cider vinegar
Juice of 1 lemon
1 tablespoon prepared mustard
1 tablespoon brown sugar
1/2 teaspoon dried oregano
1/8 teaspoon ground habanero chile
Freshly ground black pepper

 

Instructions

Rub the ribs with the Southern Rib Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker.

To make the sauce, saute the jalapeños, onions, and garlic in the oil in a skillet until soft. Place the mixture in a blender and puree until smooth.  Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened.

Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals.  Cook the ribs indirectly, covered, for about 45 minutes turning several time.  Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn.

Chuck’s Chipotle Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

12 reconstituted chipotle chiles
1 medium onion, chopped
3 cloves garlic, sliced
3 cups water
1/4 cup cider vinegar
1/4 cup tomato sauce
Salt to taste
2 cups white distilled vinegar (or more or less)

 

Instructions

Place all the ingredients except the white vinegar in a saucepan, cover and simmer over low heat for about an hour or until the liquid is reduced to about 1 1/2 cups. Transfer the mixture to a food processor or blender and puree.

Combine the puree and the white vinegar in a bowl and mix thoroughly to the desired consistency. Strain the sauce through a sieve and discard the solids. Bottle in sterilized jars.

Chipotle-Tomatillo Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

1 onion, chopped
4 cloves garlic, chopped
2 tablespoon vegetable oil
1 pound tomatillos, halved
1 medium tomato, chopped
1/2 cup chicken broth
1/2 teaspoon Mexican oregano
3 canned chipotle chiles in adobo
1 teaspoon vinegar
Salt to taste

 

Instructions

In a skillet, saute the onions and garlic in the oil until soft and slightly browned.

In a food processor or blender, combine all the ingredients except the salt and puree. Transfer the puree to a skillet and simmer for 20 minutes to thicken slightly. Salt to taste.

Chipotle-Corn Salsa with Poblanos and Morels

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

5 ears of corn in husks
5 tablespoons diced morels (or other wild mushrooms, rehydrated if dried)
1/4 cup olive oil
2 poblano chiles, roasted, peeled, stems and seeds removed, diced
1/4 cup sundried tomatoes, minced
1 small onion, chopped and sauteed
2 tablespoons minced cilantro
1 tablespoon minced chipotles in adobo
2 teaspoons fresh marjoram, minced
1 teaspoon freshly squuezed lime juice
Salt to taste

 

Instructions

Place the corn on a baking sheet and bake at 400 degrees for 30 minutes, turning often, until the corn is blackened on all sides. Allow to cool.

Cook the morels in 2 teaspoons of the olive oil until well browned, about 10 minutes.

Shuck the corn and brush with 2 tablespoons of olive oil. Grill or broil the corn until the kernels brown, about 10 minutes. Cut the kernels from the cob and reserve.

Combine the corn and the morels with the remaining ingredients (and the remaining olive oil) and mix well. Serve warm on a bed of greens.

Guacamole con Chipotle

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

2 ripe Hass Avocados, peeled and pitted
1 small white onion, minced
1 medium tomato, minced
1 tablespoonfreshly squeezed lime or lemon juice
2 chipotle chiles in adobo sauce, minced
Salt to taste

 

Instructions

Combine all the ingredients in a bowl and mix well. Cover and serve chilled.