A perfect rack of ribs is one that is both tender and flavorful. But "fall-off-the-bone" ribs—those that are so soft they practically melt in your mouth—are in a league of their own. This recipe takes that classic, tender texture and pairs it with a bold, smoky, and slightly sweet chipotle glaze that is nothing short of addictive.

The secret to this dish is a two-step process: first, a long, slow cook in the oven that guarantees incredible tenderness, and second, a quick finish on the grill or under the broiler to get that beautiful, caramelized glaze. The sauce itself is a perfect balance of smoky heat from the chipotle peppers, tangy notes from the vinegar, and a rich sweetness from honey and brown sugar. It’s a combination that is easy to make and impossible to resist.

Fall-Off-the-Bone Chipotle Glazed Ribs

Yields: 4-6 servings

Prep time: 15 minutes1

Cook time: 3-4 hours

Ingredients

  • For the Ribs:

    • 2 racks baby back ribs (about 2-3 lbs each)

    • 2 tablespoons brown sugar

    • 1 tablespoon smoked paprika

    • 1 teaspoon garlic powder

    • 1 teaspoon onion powder

    • 1 teaspoon salt

    • ½ teaspoon black pepper

  • For the Chipotle Glaze:

    • 1 cup ketchup

    • ⅓ cup honey

    • ⅓ cup brown sugar

    • ¼ cup apple cider vinegar2

    • 2-3 chipotle peppers in adobo sauce, minced (use more for extra heat)

    • 1 tablespoon adobo sauce from the can

    • 1 teaspoon smoked paprika

    • 1 teaspoon garlic powder

  • Optional: For finishing, a grill or oven broiler3

Instructions

1. Prepare the Ribs

  1. Prep the Ribs: Remove the thin membrane from the back of each rack of ribs.4 To do this, slide a butter knife under the membrane at one end of the rack and lift it up. Grab the membrane with a paper towel (for grip) and pull it off in one piece.5

  2. Make the Rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.

  3. Rub the Ribs: Pat the ribs dry with paper towels.6 Generously rub the spice mixture all over both sides of the ribs.7

  4. Wrap and Bake: Tightly wrap each rack of ribs in heavy-duty aluminum foil.8 Place the wrapped ribs on a baking sheet.9

  5. Slow Cook: Bake the ribs in a preheated oven at 275°F (135°C) for 3-4 hours, or until the meat is very tender and has pulled back from the bone.

2. Make the Glaze

  1. While the ribs are cooking, prepare the glaze. In a medium saucepan, combine all the glaze ingredients (ketchup, honey, brown sugar, apple cider vinegar, minced chipotle peppers, adobo sauce, smoked paprika, and garlic powder).

  2. Simmer: Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has thickened slightly. Taste and adjust the sweetness or heat as desired.

3. Glaze and Finish

  1. Preheat Grill or Broiler: Preheat your grill to medium-high heat or set your oven's broiler to high.10

  2. Glaze the Ribs: Carefully unwrap the ribs from the foil (they will be very tender). Place them on the grill grates or on a foil-lined baking sheet.

  3. Brush and Cook: Generously brush the ribs with the chipotle glaze.11 Grill or broil for 3-5 minutes, until the glaze is sticky and slightly caramelized. Keep a close eye on them to prevent the glaze from burning.

  4. Serve: Let the ribs rest for a few minutes before slicing between the bones and serving.

Pro-Tips for a Perfect Result

  • Don't Skip the Membrane: Removing the membrane on the back of the ribs prevents them from being tough and chewy.

  • Low and Slow is Key: The low oven temperature is what breaks down the connective tissue and creates that melt-in-your-mouth tenderness.

  • The Perfect Glaze: For a smoother glaze, you can blend the sauce in a food processor or blender before simmering.

  • Rest is Best: Letting the ribs rest for a few minutes after cooking allows the juices to redistribute, ensuring a moist and delicious result.