Chiles in adobo sauce contains smoked canned jalapenos in a spicy sauce. It is simply amazing and it is HOT. At first I was skeptical of this recipe because it thought it would burn my mouth up. However, the honey really cuts the heat. Start with a can of chiles in adobo sauce. Put the entire can into a food processor and blend it. The pureed chiles in adobo sauce should look like the above photo.
This is one of those recipes that you have to taste test. Start with about 1/4 cup of the pureed chiles in adobo, add 1/4 cup of honey and then about 1/4 tsp of salt and pepper. Taste it. If it is too hot, add honey. If it is not hot enough, add more chiles. Keep doing this until you are happy.
Mix it all up.
The above rib photo shows baby back ribs that are almost done. This is about when the glaze should be applied. Don't put it on when there is roaring smoke. Try to let the smoke die down a bit if possible so the glaze won't be too overly smoked. When the ribs are about 30 minutes away from being done brush the glaze on.
Spread the glaze on every 15 minutes until you are done. It's not the end of the world if you put it on with an hour to go, so don't stress out, just keep applying the glaze until you like what it looks like.
What I like about this is that a sauce isn't required. This is perfect for a quick rib day. For example, today I decided I wanted ribs. I went to the store and got two packs of baby back ribs. I came home and sprinkled some premade dry rub on the ribs and tossed them on the smoker. I always have pureed chiles in adobo in my fridge so I just added some honey, salt and pepper. The only work I really had to do was maintain smoking temperatures on the smoker. An easy day!
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By John Thomas
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