Ingredient Spotlight. Our Chipotle Infused Olive Oil brings a mellow, smoldering heat and a whisper of woodsmoke that clings to the meat. We balance it with Vermont Maple Dark Balsamic Vinegar, made with real Vermont syrup — jammy, warm, and just tart enough to keep the glaze from turning cloying.
Ingredients
3 lb rack pork baby back ribs
Dry rub: 2 Tbsp brown sugar · 1 Tbsp smoked paprika · 1 tsp Smokey Citrus Salt · ½ Tbsp onion powder · ½ Tbsp garlic powder · ½ tsp black pepper
Glaze: ¼ cup Chipotle Infused Olive Oil · ¼ cup Vermont Maple Dark Balsamic Vinegar · 1 cup barbecue sauce · 1 tsp Smokey Citrus Salt
Instructions
Pat the ribs dry and set them in a shallow dish. Stir the dry-rub ingredients together and press firmly into both sides of the rack.
Heat the grill to a low, steady 275°F. Cook the ribs over indirect heat, bone-side down, for about 1½ hours, until the meat pulls back from the bone.
Whisk the glaze ingredients in a bowl and keep it beside the grill.
Move the ribs over direct heat. Brush on a thin coat of glaze every 5 minutes, flipping once, for about 20 minutes, until sticky and caramelized.
Rest 10 minutes, then finish with a raw drizzle of Chipotle oil and a few drops of the Vermont Maple balsamic before slicing.
Chef's Notes
Thin coats are the secret — a heavy layer scorches before it sets.
Simmer the extra glaze 3 minutes into a dipping sauce for the table.
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