Rib of the Week: Chipotle Lime Beef Back Ribs

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This is one of my favorite ways to prepare ribs. It works well with beef and pork ribs.

It’s a quick and easy thing to make on nights like tonight, when I have a deadline.

Just whip together a quick marinade loaded with fresh tart lime juice and a hefty dose of chipotle chili and garlic. Coat your ribs and pop them in the oven for about an hour. The oven does the rest of the work.

I like to serve these with white rice and slices of fresh tomato drizzled with good olive oil and a little salt.

Chipotle Lime Beef Back Ribs

6 meaty beef back ribs
3 medium-sized limes, juice and zest
1/4 cup olive oil
1 Tbls. chipotle chili pepper
1 Tbls. kosher salt
1 Tbls. garlic powder

Preheat your oven to 350. Line a sheet pan with foil and/or parchment paper. Set aside.

Chipotle Lime Beef Back Ribs: Prep the meat
Put the ribs in a gallon-sized zip-top bag.

Chipotle Lime Beef Back Ribs: Make the marinade

First, zest and juice your limes.


Scrape each lime against a microplane until you’ve removed all the rind. If you don’t have a microplane, a regular old box grater will do. Just use the side with the smallest holes.

Don’t push down too hard on the lime as you go. Try to only get the very outer layer. The white layer beneath the green skin can be bitter.

Once you’ve zested all 3 limes, cut each one in half and squeeze the juice into the bowl.

You should wind up with a fair amount of juice.

Add the olive oil.

Toss in the chipotle.

Add the kosher salt and garlic powder.

Whisk the marinade together with a fork to combine the ingredients well.

Pour the marinade into the bag and over the ribs.

Seal the bag well and smoosh it around to coat the ribs. Lay the ribs out on your prepared pan.

There will probably be a little marinade left in your bag. Pour the rest down the middle of each rib til you’ve used it all up.

Chipotle Lime Beef Back Ribs: Roast and serve

Pop the pan into your preheated oven. Roast at 350 degrees for about an hour.

They’re done when the ribs have developed a good brown crust and the meat comes away easily when pulled at with a fork. They should look about like this:

Serve and enjoy!

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

12 COMMENTS

  1. I love your recipes for ribs, but you really got me hungry when you described the perfect accompaniments for this carnivorous delight: white rice and sliced tomatoes. Mmmm….

  2. These sound great but I gotta ask, do you eat ribs every day? There’s always a new crazy unique rib recipe on your site! You must love ribs! Peanut butter ones perhaps?

  3. Hi Jessie!

    This is a complete guide to follow to get these crusty ribs, every time I see these splendid photos and descriptions here, make me hungry and want to do it right now!

    Gera .:. sweetsfoods

  4. Hehe thanks, guys!

    Yeah, the Rib of the Week came about because we do eat a lot of ribs here at the Mouse House. (Hey, they’re tasty and almost always oh-so-cheap at our butcher!)

    Nick–Peanut butter ribs, coming up!

    +Jessie

  5. You’re killin’ me, Jessie. I just finished a normally satisfying lunch and am now totally hungry again looking at these ribs. If I wanted to substitute fresh minced garlic for the garlic powder, how much would you recommend?

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