Sweet and Hot
Prune-Chipotle Ribs
Kirkland Signature/Sunsweet
1 large slab pork ribs
(about 4 pounds)
1 cup Sunsweet* pitted dried plums
1 cup chicken or vegetable stock
1 cup chopped onion
3 tablespoons honey
2 tablespoons lime juice
1 8-ounce can tomato sauce
2-3 canned chipotle peppers in
adobo sauce
2 teaspoons adobo sauce
Chopped fresh cilantro (optional)
Preheat oven to 400°F.
Place ribs in a large shallow baking pan. Add 1 inch of water to the pan and
cover tightly with foil; bake for 1 hour.
Meanwhile, combine dried plums, stock, onion, honey, lime juice, tomato sauce,
chipotles and adobo sauce in a medium saucepan. Bring to a boil, then reduce
heat and simmer, uncovered, for 15 minutes. Let cool slightly, then puree in a
blender or food processor. Return to the saucepan and cook until fairly thick.
Remove foil from the ribs and drain off the water. Bake, uncovered, for another
30 minutes, basting liberally with the sauce several times.
Serve the ribs with extra sauce, and sprinkle with cilantro, if desired.
Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
