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The Secret Ingredient (Chipotle): Chipotle BBQ Oven Ribs

[Photographs: Kerry Saretsky]

Ribs. When I think about them, my eyes roll back, and my mouth starts to water. The way the meat falls off the bone; so sweet, so savory, so smoky. Few things are as simple but complex as the well-cooked rib.

So discovering that I can make ribs at home was a revelation. It's a simple technique. Marinating, followed by a couple of hours covered in a low oven, and then just a few more minutes uncovered to get those burnt edges. And they are tender, and delicious, and you made them all yourself without so much as a barbecue.

Chipotles are the perfect secret ingredient in the ultimate rib barbecue sauce because they themselves are already smoky. So, if you love the smoky flavor of barbecue, but want to make ribs in your kitchen, this is the recipe for you. I make a simple barbecue sauce from ketchup, onions, garlic, chipotles, and the adobo sauce in which they are packed. When you first taste the sauce, it'll seem far too hot. But after the ribs soak in it overnight, and once the sauce roasts and cooks down, it is only mildly hot, smoky, tangy, sticky. The meat falls off the bone. The edges are black and crisp. This recipe is a keeper.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way. She also writes the French in a Flash series for Serious Eats.

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