Asado-Style Chipotle Honey Ribs with Mexican Rice
Rated 5.0 stars by 1 users
Food:
Pork
Serves:
1 to 2 people
Prep Time:
10 min
Cook Time:
1 hour 5 min
These Asado-Style Chipotle Honey Ribs with Mexican Rice need to be on the menu this weekend! Cut into individual bones (aka party style) and cooked asado style on the Alchemy. The flavour and speed you get on these might make you question if cooking a whole rack even makes sense any more. Get juicy, smokey, and tender side ribs in just and hour and half. First the ribs are coated with soy sauce then seasoned with fresh garlic, honey, salt, pepper, and chipotle powder and into the smoker, then finished over live fire. Serve them up with Mexican rice and you have a meal that's muy caliente.
By:Chef Matt Basile
Ingredients
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½ rack pork side ribs
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Soy sauce
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1-2 cloves garlic
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2 tsp honey
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1 tbsp salt
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1 tbsp black pepper
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2 tbsp chipotle powder
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2 heads of corn (in the husk is optional)
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1/3 red onion
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1 ½ cup minute rice
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1 ½ cups water
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4 tbsp canned crushed tomatoes
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2 tbsp canned crushed tomatillos
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5 tbsp chopped cilantro, divided
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3 limes
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1-2 tbsp Mexican hot sauce
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Tajin
Instructions
Set smoker to 300F.
Cut the ribs into individual bones and place in a bowl. Drizzle with soy sauce and toss to coat the ribs. Grate in the garlic, drizzle in the honey and toss to coat. In a small bowl, combine salt, pepper, and chipotle powder. Place the ribs onto a tray and season with the rub on both sides. Place in the smoker for an hour and a half. Once done, remove the ribs from the smoker, place on a plate and cover with plastic wrap and allow to rest for at least 30 minutes.
Place two ears of corn in the smoker for 20 minutes.
When the corn is done, place a cast iron pan on the elevated rack to heat up.
Finely dice the red onion and cut the kernels off the cob. Add the onion and the corn to the cast iron pan. Mix and let soften about one minute. Add in the crushed tomatoes and mix. Add in the crushed tomatillos and mix. Squeeze in the juice from one lime and mix. Add the minute rice and water, cover and let cook.
Chop 3 tbsp of fresh cilantro, remove the cover off the rice and mix in the cilantro. Squeeze in the juice from one lime and mix. Add the Mexican hot sauce and mix. Remove from the heat.
Place the ribs on the live-fire grill and sear on both sides.
To plate, add the rice to a shallow bowl and place the ribs on top. Squeeze the juice from one lime onto the ribs and garnish with chopped cilantro and tajin.