Print

Honey Chipotle Smoked Baby Back Ribs Recipe with Mango Jalapeño Glaze

honey chipotle smoked baby back ribs - featured image
Print Recipe

Tender, smoky baby back ribs coated with a honey chipotle rub and finished with a fresh, fruity mango jalapeño glaze. Perfect for backyard BBQs and packed with bold, balanced flavors.

Ingredients

Scale
  • 2 tablespoons chipotle powder
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons honey
  • 1 ripe mango, peeled and diced
  • 1–2 jalapeños, seeded and chopped
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons brown sugar
  • 1 tablespoon lime juice
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 rack baby back ribs (about 2–3 pounds)
  • Wood chips for smoking (hickory or applewood recommended)

Instructions

  1. Remove the silver skin membrane from the back of the ribs using a paper towel to grip and pull it off. (10 minutes)
  2. In a bowl, combine chipotle powder, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well. Add honey last and mix until a sticky paste forms. (5 minutes)
  3. Generously coat both sides of the ribs with the rub, pressing it into the meat. Let the ribs sit at room temperature for 30 minutes to absorb flavors.
  4. In a blender or food processor, combine diced mango, jalapeños, apple cider vinegar, brown sugar, lime juice, salt, garlic, and ginger. Blend until smooth. Taste and adjust heat or sweetness as needed.
  5. Preheat your smoker or grill for indirect cooking at around 225°F (107°C). Add soaked wood chips to generate smoke.
  6. Place ribs bone-side down on the smoker grate. Smoke for about 3 hours, maintaining steady temperature.
  7. After 3 hours, carefully wrap ribs in foil to lock in moisture. Brush a generous layer of mango jalapeño glaze inside the foil and on the ribs. Return to smoker for another 1 to 1.5 hours.
  8. Remove ribs from foil, brush with more glaze, and place back on the smoker uncovered for 30 minutes to let the glaze set and caramelize slightly.
  9. Check for doneness: ribs should be tender and the meat pulling away from bones easily. Use a meat thermometer to confirm internal temperature around 195°F (90°C).
  10. Let ribs rest for 10 minutes before slicing to help juices redistribute.

Notes

Remove the membrane for tender ribs. Keep smoker temperature steady at 225°F. Soak wood chips for 30 minutes before use. Use a water pan in the smoker to maintain moisture. Apply glaze near the end to avoid burning. Let ribs rest before slicing. If glaze is too thick, thin with water or lime juice.

Nutrition

Keywords: baby back ribs, smoked ribs, honey chipotle rub, mango jalapeño glaze, BBQ ribs, smoked baby back ribs, backyard BBQ, easy ribs recipe

Find it online: https://lenatable.com/honey-chipotle-smoked-baby-back-ribs-recipe-with-mango-jalape-n-o-glaze-easy-and-flavorful/