Honey Chipotle Ribs

Name: Honey Chipotle Ribs
Prep time: 35 min
Cook time: 120 min
Total time: 155 min
Ingredients: 1 cup Ketchup; 2/3 cup honey; 4 tablespoons sauce from chipotles in adobo sauce; 3 chipotle chiles from chipotles in adobo sauce (minced, seeded optional, or more to taste); 10 garlic cloves (pressed or minced); 2 tablespoons olive oil; 1/4 cup dijon mustard; 1/4 cup apple cider vinegar; 2 tablespoons Worcestershire sauce; 4 tablespoons Maggi or soy sauce; 1 teaspoon freshly ground black pepper; 2 tablespoons dried oregano; 3 pounds baby back or spare ribs

Costillitas con Chipotle y Miel

Recipe Yield

4 servings

Cooking time

2 hours 35 minutes

Rate this recipe

4.78 from 9 votes

Ingredients

1 cup Ketchup
2/3 cup honey
4 tablespoons sauce from chipotles in adobo sauce
3 chipotle chiles from chipotles in adobo sauce minced, seeded optional, or more to taste
10 garlic cloves pressed or minced
2 tablespoons olive oil
1/4 cup dijon mustard
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
4 tablespoons Maggi or soy sauce
1 teaspoon freshly ground black pepper
2 tablespoons dried oregano
3 pounds baby back or spare ribs

To Prepare

In a medium bowl, combine the ketchup, honey, sauce from the chipotles, chipotle chiles, garlic, olive oil, Dijon mustard, apple cider vinegar, Worcestershire, Maggi, black pepper and oregano. Mix well.
Line a large roasting pan with parchment paper or aluminum foil. Pour some sauce on the bottom of the pan, put in the ribs and pour the remaining sauce on top. Cover with foil, sealing the entire top of the pan, and marinate for 30 minutes up to 24 hours. If marinating more than 30 minutes, keep the ribs refrigerated.
When ready to cook the meat, remove it from the refrigerator. Preheat the oven to 350°F. Slip the pan with the ribs into the oven and roast for 1 1/2 hours. Take the ribs from the oven and carefully remove the aluminum foil, taking care not to be burned by the steam. Spoon the thickened sauce from the bottom of the pan on top of the ribs and place them back in the oven to roast another 20 to 30 minutes, or until they are beautifully browned and sticky. Remove from the oven, let rest, then slice into 2- to 3-bone pieces and pile on a platter.
Alternatively, after you remove the foil, you can finish off the ribs on the grill at medium heat, for about 15 minutes.

Comments

112comments inHoney Chipotle Ribs

Kathy

Nov 19

I have made this recipe multiple times now, but on boneless skinless chicken thighs on a propane grill. Very delicious! Thank you, Pati for another perfect recipe.

1. Pati Jinich
  
  Nov 21
  
  Oh, such a great idea Kathy, thanks so much for sharing!
  
james nix

Oct 02

Everyone has been enjoying these ribs ….is an understatement….I have cooked this recipe on an open pit BBQ in Las tunas Ecuador…..and the owners of Airbnb Loved it…. I am now going to cook these ribs in querataro Mexico on mesquite charcoal grill/smoker… thank you senora pati jinich so much…. sincerely gringo Salsero 👍🏽 James Nix

1. Pati Jinich
  
  Oct 10
  
  Thanks to you for sharing James! So happy to hear this ribs are so well liked!
  
Bob G

Sep 23

My new “goto” sauce. Amazing! So much flavor.

1. Pati Jinich
  
  Oct 10
  
  Glad you liked it so much Bob!
  
Larry

Aug 07

Pati Jinich is the (flavor) bomb! All of her recipes are knockout, but if you love ribs, you have to try this one. Wow! Her barbecue sauce is so unique and delicious; I would have never, ever, thought of using chipotles in adobo as a component, but now I regret the too many wasted years of ignorance. The only problem with this recipe is that I’m now forced to make it regularly for my friends and family, which impinges on my time exploring the rest of Pati’s culinary genius. Thank you, Pati, for the continuing culinary education that you humorously and thoroughly provide. Can’t wait for you to open the first restaurant in your soon-to-be massively successful eatery empire!

1. Pati Jinich
  
  Sep 04
  
  This is incredibly kind of you Larry, thanks! And so happy to hear everyone has been enjoying these ribs, yay!
  
Diane

Jun 04

Made these ribs last night. They were phenomenal. Had some friends over and they loved them. They want to make them also. Excellent recipe.

1. Pati Jinich
  
  Nov 25
  
  So happy to hear you all enjoyed this recipe Diane, yay!
  
Frances

Jul 04

I made these for our July 4th celebration. One word – delicious, delicious, delicious, delicious. I was pressed for time and only marinated the ribs for about 45 minutes – next time I will begin the day before. One thing, Pati – can I marinate chicken breast in this and use the shredded chicken for tacos? Would the “sweet” in the marinade be ok, do you think?

1. Pati Jinich
  
  Jul 20
  
  So glad you liked this recipe Frances!!! I think this marinade would be awesome on chicken, yay!
  
Eric

Sep 15

These are great ribs and very easy to make…..the whole house smells good when it’s cooking.

1. Pati Jinich
  
  Oct 04
  
  Glad you enjoyed the ribs Eric 🙂
  
JoAnn

Jul 20

The recipe was easy to follow, my husband LOVED the ribs, he said it was a sweet flavor with a tangy flavor of the chipotle. I used 3 chipotle chili’s, I’ll add 5 chipotle chilies for more heat next time. My husband said he felt like he was eating at a restaurant the ribs tasted so good.
Thank you Patti, awesome flavor.

1. Pati Jinich
  
  Jul 21
  
  Aw!!! Thanks guys, so glad you enjoyed the Ribs 🙂
  
Beth G

Jul 06

These ribs are sooo delicious and easy to make! The sauce freezes pretty well, too! (there’s just two of us, and I didn’t want the leftover sauce to go to waste, so I gave it a try). It’s fantastic on chicken, too.

1. Pati Jinich
  
  Jul 08
  
  So glad you loved the ribs and that you were able to save the left over sauce for later Beth, yay!
  
Randy

Jul 05

Besides ribs, this made the best wings we ever had. No need to dip them in anything else as it takes away from the great flavor. Bravo Patti!

1. Pati Jinich
  
  Jul 08
  
  Yay! Great idea Randy, thanks so much for sharing 😉
  
Christiane

Jun 17

I usually do my ribs in the oven but at a lower temperature and a longer amount of time. Are the ribs tender and juicy at this temperature?

1. Pati Jinich
  
  Jun 20
  
  They come out tender and juicy Christiane 😉
  
Zai .Montreal Canada

May 22

I always try your recipes .I used beef ribs my family enjoyed it.
Wish I could have had a drink of that refreshing coconut water straight from the shell .
Keep on cooking and sharing and eating.

1. Pati Jinich
  
  May 23
  
  Thanks so much Zai, so glad your family enjoyed the ribs 😉
  
Kathy Peter

May 02

Fabulous! Depending on the size of ribs you are cooking, there may enough sauce to freeze and use later.

1. Pati Jinich
  
  May 10
  
  Great tip Kathy, thank you!
  
Lily from Vancouver, BC

Mar 28

Hi Pati:

Made these ribs a few days ago. OMG, they were so yummy and so easy to prepare. I served them with steamed broccoli and your Chicken in Salsa Verde Tamal Casserole. They complemented each other very well. So delicious!

Can’t wait until we can once again have friends and family into our homes so that I can share these delicious dishes with them.

Just want to let you know that I brought the Chicken in Salsa Verde Tamal Casserole to a potluck way before pandemic/social distancing and it was a hit. Even those who don’t like to take leftovers home helped themselves so I ended up with nothing for me and my husband. So disappointed!

Stay healthy and be safe!

Jesse Engle

Mar 04

Pati, thanks so very much. I used your chipotle recipe for a beef tenderloin and roasted red potatoes. It turned out beautifully.

1. Pati Jinich
  
  Mar 07
  
  So glad to hear Jesse! I just cannot get enough of Chipotles, love them!
  
Claire A.

Dec 23

People, people! These ribs are amazing! My brother-in-law made them sometime last year and the family loved them so much that he’s now making them as our main Christmas meal. Thank you Patti and Happy Holidays everyone 😊

1. Pati Jinich
  
  Dec 24
  
  So glad to read this Claire, yay! Happy Holidays to you and the family as well, abrazos!
  
Teresa from Phoenix

Jun 01

Oh my gosh I made these ribs last night and is Awesome!! My new favorite bbq sauce. Love your show Thank you!!

1. Pati Jinich
  
  Jun 01
  
  Thanks Teresa, glad to read you loved the Ribs! Stay tuned, new season premieres this fall 😉
  
Sandra Baiao

Mar 08

Pati ribs are in the oven right now! Made this recipe many times since I saw you do it on t v. Perfect with rice and crusty bread to dip in the sauce. Ole!

1. Pati Jinich
  
  Mar 08
  
  Yay Sandra! Thanks for making this recipe yours 😉
  
Lori from Wyoming

Nov 14

Made this with beef short ribs last night. Absolutley delicious & maybe addictive!! It is now my favorite rib & BBQ sauce recipe. Since I only had 1 1/2 pounds of ribs, there’s plenty of sauce left. Am trying to think up ways to use it, but to be honest, it’s so good that I had a small bowl of it with nothing but a spoon for breakfast. LOL

1. Pati Jinich
  
  Nov 16
  
  Amazing!!!
  
SA TX Fans

Nov 02

We have been recording your program on our local PBS channel, KLRN in San Antonio, Texas for years and also have your Pati’s Mexican Table cookbook. We have made several of you recipes but our favorite is Pati’s Ribs, when my husband asked what I want him to make for dinner all I have to say is Pati’s Ribs. We have made them many times and have never been disappointed – the only problem is we don’t know when to stop eating. We count the number of times you say UMM when sampling dishes from all over Mexico and love it when your boys dive into your fabulous dishes. Thanks for the entertainment and the delicious recipes.

1. Pati Jinich
  
  Nov 05
  
  Yummmmmmmm I love these ribs 😉.
  
G Godinez

Jul 10

Están deliciosas one of my favorite rib recipes.

1. Pati Jinich
  
  Jul 11
  
  Mil gracias, G.!
  
Mar

Jun 21

Thank you Pati you are awesome !

1. Pati Jinich
  
  Jun 23
  
  Aww thanks, Mar.
  
Diana

Jun 21

Deliciosas recetas como siempre. Muchas gracias Paty.

1. Pati Jinich
  
  Jun 23
  
  Gracias, Diana.
  
Carole

Jun 21

I’m sure it’s delicious but I can’t eat chipotle chiles because they give me acid reflux. Is there a good substitute?

1. Pati Jinich
  
  Jun 23
  
  You can leave them out and just use the adobo sauce from the can, Carole. Enjoy the ribs!
  
2. Donna
  
  Apr 22
  
  Just try some OTC Omeprazole in the morning before you have them. My husband and I both take one each morning under Dr’s orders so it is very beneficial
  
Cigar_Jim

Jun 21

Hot dog and happy summer! Thank you for the recipe. I made your veggie lasagna a few weeks back and we loved it (it was hard work but a labor of love). We can’t wait to taste these tomorrow. Viva Mexican food and happy summer Patti.

1. Pati Jinich
  
  Jun 23
  
  Have a great summer, Jim!
  
Viola Sammarco@ Comcast.net

Jun 20

That’s how I cook my ribes first in the oven then finish on the grill.

1. Pati Jinich
  
  Jun 21
  
  Awesome!
  
Victor Seaman

Jun 20

Please, Pati are you kidding! This is my new go-to sauce for pork period! Forget the ribs! So many pork shoulders so little time! I am exhausted just thinking about it! This sauce rocks and will make it into many different dishes! Thank you so much for sharing! You rock as always!

1. Pati Jinich
  
  Jun 23
  
  Super! So glad it is your new pork go-to sauce, Victor.
  
jrbear

Jun 20

OMG! I love love love chipotle flavor. I add it to almost everything. but not ribs before. defl’y going to try this out.

Pati..Please add more chili peppers to your dishes. One Serrano pepper and you think you are going to burn all us gringos out? I eat them as snacks raw! Do not under estimate us Pati! How would Pati make stuff for herself and Ju-Ju?

1. Pati Jinich
  
  Jun 20
  
  You can always add more chiles! I say go for it!
  
Canadian Cooker

Apr 02

Hi Pati, I tried this recipe, great flavour and the right amount of heat! Just one question, when returning ribs to the oven for the last 20-30 mins, do you cover pan with foil or leave it uncovered? Love your show.

1. Pati Jinich
  
  Apr 17
  
  When you return them to the oven, you don’t need to re-cover them with the foil. And I’m so glad you enjoyed the ribs!
  
Leila H.

Mar 31

I made these yesterday for a family BBQ. They were so easy and delicious. I made the sauce a day in advance and marinaded the ribs for several hours the morning I was serving them. They bake so well and easily and the final 30minutes really guarantees that the ribs caramelize. It was the perfect, no fuss food to have cooking while guests arrive. I served them with Pati’s potato salad with rajas and sesame seeds and it was perfect.
We also served the chorizo burgers with avocado crema from her 2nd book and arugula/date/walnut salad and it was a perfect BBQ menu.

1. Pati Jinich
  
  Apr 17
  
  Oh it sounds like you had an amazing BBQ, Leila.
  
Mando

Feb 03

Hola pati, le comento que ya trate su receta de las over loaded baked potatoes y salieron deliciosas. Cuando mire ese episodio en la tele me gusto y desde ayi me interesaron sus recetas, y ahora mire boy a tratar de aser los ribs.. muchas gracias por las recetas

1. Pati
  
  Feb 06
  
  Uy mil gracias, Mando!
  
Mireya

Feb 11

Pati, this recipe is so delicious. I have made it four times. I enjoy watching your show and the lovely stories behind every recipe you make.

Thank you!

1. Pati
  
  Feb 12
  
  Thank YOU Mireya!
  
Boston Betty

Jul 18

Never, in my 60 + years, have I finished a bottle of ketchup. I’m on my 3rd bottle this summer! This is FABULOUS. Use it for any meat. I even cooked a fish filet in this sauce. YUM! I have cooked ribs in this one night, and then use the leftover sauce the next night for chicken. I will never buy BBQ sauce again. Thank you Pati!

1. Pati
  
  Jul 20
  
  Yay! So thrilled you love the sauce Betty.
  
Norm R.

Jul 08

Hola Pati, just gotta let you know how wonderful these ribs turned out. The sauce brought back memories of my father’s BBQ ribs from my childhood. (He never used Chipotle’s though.) Thx so much. Making them again tomorrow with the Mango Guacamole. 🙂

1. Pati
  
  Jul 11
  
  So happy to hear that Norm and thank you for sharing!
  
Reina C.

Apr 30

My husband’s Birthday is on Cinco de Mayo,
I will make the Honey Chipotle Ribs the grilled Romaine salad and also will prepare the Ancho Chile pickles.

What else would you recommend for this menu?
Love your show on PBS
Thank you in advance

Reina C..

1. Pati
  
  May 04
  
  Try the mango guacamole! http://patijinich.com/pati_2020/recipe/mango-guacamole-with-grilled-tortilla-wedges/
  
Marie Booze

Feb 05

I thought my first message went earlier..they were so easy to make. I thought i would serve these for the superbowl tonight..Love your show on pbs.

1. Pati
  
  Feb 06
  
  Thank you for tuning in Marie! I am so happy you like the ribs!
  
Marie Booze

Feb 05

Delish..just came out of the oven..sooooo tender..we make again

Marie Booze

Feb 05

I just have these marinating. I can’t wait to serve them tonight for the super bowl. They smell so flavorful, I can hardly wait to serve these to my family. Thanks Pati, I’m new to your channel and loving the ease of your recipes. Marie from Canada

Stephen O'Donnell

Nov 20

Hello Pati-may I have the recipe for the marinated, candied ancho chilies again, from the Girls Just Want to Have Fun episode? I believe it was white vinegar, water and brown sugar, but I want to be certain; I’m gifting jars of chiles for Christmas, and as an Irishman, I though it best to double-check!

Have a great holiday season!

1. Pati
  
  Nov 23
  
  Here you go! http://patijinich.com/pati_2020/2015/05/ancho-chile-salsa-or-relish-or-pickle-or-viniagrette/ I hope you have a great holiday season as well! =)
  
Sunnie

May 03

My Dear Pati, I’m wishing you & yours a festive Cinco De Mayo!

Love
Sunnie

Sunnie

May 03

My Dear Pati, I’m wishing you & yours a festive Cinco De Mayo!
I’m in the middle of making these ribs for the first time for this occasion! The sauce is delicious as I’m sure my ribs will be as well. I don’t have much time so I put them into the pressure cooker, I’m letting them cool down now. When I can open the lid Im going to put them onto a pan then put them into the oven to get them sticky.
My company is coming soon but I wanted to take the time to let you know how much I appreciate you, your show & your recipies!
I just love you! : )
enjoy your Cinco De Mayo
Love
Sunnie

cecilia

Apr 21

I written down both your recipes I going to try it this weekend, sounds delish. Thank you for getting back to me. I hope the rain, didnt ruin you and sons day that i saw Sat. at 5pm. thanks again.

cecilia

Apr 13

hi i sent u a email but i havent heard from u maybe i missed it, again im asking for the rcipe u had in a mason jar i think it was a salsa with chili, i wish i knew the name. Can u help me please, you had it in your show when you did bbq ribs with your sister visiting. thanks again, Cecilia

1. Pati
  
  Apr 14
  
  So sorry I missed your email, Cecilia. It’s the vinaigrette in this recipe: http://patijinich.com/pati_2020/2014/01/grilled-romain-and-red-bell-peppers-with-ancho-chile-vinaigrette-and-cheese/. I hope you try it! 🙂
  
Mike

Nov 02

Pati,

After watching your show a week ago I have made three batches of your sauce. The first night we did the baby back ribs and last night we did spareribs and both times it was out of this world. I think I’ll try the chicken as a previous response said it came out great. I have passed this on to my kids and I’m sure it’ll be a big hit. What is your show schedule? Don’t want to miss any more great recipes!! Mike

Archie Carr

Aug 20

Si, pues…
I made barbecued Honey Chipotle ribs for Sunday. Six hours in the smoker (a Brinkman offset smoker). Marinaded over night, as you recommend. But, I removed the ribs (a whole slab of spares) from the marinade and set it aside. During the last hour on the smoker, I brushed the ribs with the reserved marinade as a glaze. Beautiful, mahogany-colored slab. Served with your elotes and your tomato and mozarella salad with pickled ancho chile vinaigrette! Buen provecho…

So, the technique worked, but I like your preparation better. (Braised?) Be nice to see what a real pitmaster has to say.

Incidentally, we had a lot of ribs left over, so I thought to make tacos. Came across your picadillo recipe. Made that with rib meat picked from the ribs. The result was too soupy for tacos, so we made a big bowl of spaghetti, and covered it with picadillo.
“Barbecued Honey Chipotle Rib-meat Picadillo Spaghetti”. A cross-cultural thing…

Claudia del castillo

Aug 17

Pati, acabo de hacer esta receta. Que delicia! Muchas gracias. Me encanta tu show y tus recetas. Sigue adelante! Y felicidades.

1. Pati
  
  Aug 18
  
  Gracias, Claudia!
  
Archie Carr

Aug 09

Making the honey-chipotle ribs for the second time!!! The sauce is incredible. So, here’s my question: Have you ever put those marinated ribs in a conventional smoker? I think your recipe would drive the low-and-slow BBQ crowd bonkers. And, I bet the smoke would meld well with the chipotle-honey background.

Oh, so good. Gracis por todo…

1. Pati
  
  Aug 11
  
  Thank you, Archie! I haven’t tried them in a smoker. If you do, let me know how they turn out…
  
Gina Mejia

Aug 05

Wondered if you have a recipe for embondigas? I’m sure that’s not the proper spelling. My mother n law was from Mexico and that’s a recipe she made for my husbands family. Need your help. Gina

GinaMichelle Avina

Aug 04

Buenos Dias Senorita
Muchos Gracias for sharing your Mexican ribs and sauce recipe with everyone!
I made 3 racks for mi esposo’s birthday party this weekend and made extra sauce for everyone to use if they wanted.
I did not have any time to marinate them and everyone LOVED them and the sauce, and I told them all about your show and gave them the recipe! thanks to you, the party food, was a huge success!
I also made Mexican corn! 🙂
cant wait to watch your show, I look forward to it every weekend! BENDICIONES A USTED Y SU FAMILIA
blessing to you and your familia,
Gina and Family

1. Pati
  
  Aug 05
  
  Gracias, Gina! Sounds like it was a great fiesta!! Thank you for sharing the ribs with everyone.
  
Rosalind

Aug 04

Pati,
The ribs were great and a big hit in my family! I will definitely be making them again. I love your show and will be tuning in for more great recipes!

Roz

1. Pati
  
  Aug 05
  
  Gracias, Roz!
  
Shiva

Jul 13

Hi Pati;
I was wondering if after marinating the ribs for about 30 minutes or so can we put the ribs directly onto the grill without going into the oven at all?

By the way, I love your show. Thank you r sharing your amazing culture with all of us.

I have a great BBQ Sweet and Sour Chicken recipe if you would like it. I am sure you would put your own Mexican twist on it and make it your own. I you would like the recipe let me know and what email address you would like me to send it to and I would be more than happy to send it to you.

Best,
Shiva M.

Aurora Cuervo

May 28

Hey Pati. OhMyGoshness. I made these Ribs for my daddy & he was in love. Best food he has ever tasted. Love your show. I can’t wait to try other recipes from you. Que Dios Te Bendiga a Usted y su Familia.

1. Pati
  
  May 29
  
  Thank you!!
  
Sylvia

May 25

Pati- LOVE the show!! Your show is helping me convince my hubby to travel to Mexico, I appreciate the way you always incorporate Mexican culture, flair and nostalgia with the dishes you prepare. The chipotle honey rib recipe is FABULOUS – just like many of your other recipes!! Thanks 🙂

1. Pati
  
  May 26
  
  Thanks, Sylvia!
  
David Ratliff

May 20

Howdy from Spring, Texas! Stumbled across your show on TV today for the first time and loved it! It was a re-run of the one about the honey-chipotle bbq. Don’t eat pork but will try it out with beef ribs or chicken. Realized I have all the stuff nbeeded for mango guacamole so guess what’s on for supper tonight! In the show you had a woman who made “tacos” — rolled up and fried? Any leads on how to get a recipe for them? Thanks!

1. Pati
  
  May 22
  
  Hola David, Thank you for watching! I’m excited you are trying the recipes!! She didn’t share her exact recipe, but I have a couple of crispy tacos recipes your might like to try…
  
  Chicken Crispy Tacos: http://patijinich.com/pati_2020/2009/08/cooking_mexican_with_paula/
  Potato, Scallion & Chorizo Crispy Tacos: http://patijinich.com/pati_2020/2011/05/potato_scallion_chorizo_crispy_tacos/ (you can leave out the chorizo if you don’t want pork)
  
Kristin

May 17

Hi Pati! We love you and your show, my two year old runs around the house saying “Pati is on, Pati is on!” These ribs are awesome, I have entertained with them a few times and all our friends loved them too. I always make double the sauce and freeze it for when we want BBQ chicken. We also love your cookbook and I make things out of it at least three times a week. Chicken a la trash one of my favorites! Thanks Pati.

1. Pati
  
  May 18
  
  Thank you for writing, Kristin! Please say hi to your 2 year old and thank him on my behalf for watching the show!
  
PETE MAZZA

May 17

GREAT SHOW .

1. Pati
  
  May 18
  
  Thank you! Will pass on to my producers…
  
Johanna

May 12

This sauce is amazing! Absolutely delicious! You could sell this BBQ sauce for ribs and become a millionaire!
This was my first time trying one of your recipes and now I am hooked. I can’t decide on what to try next… Maybe the carnitas.. They sound amazing! Thanks for your sharing your talent with us.

1. Pati
  
  May 12
  
  Haha! Good idea! Yes: carnitas should be next.
  
Alfredo

May 10

Hi Pati! I’m so glad I ran across your show a few weeks ago. Imagine a genuine Mexicana on TV preparing authentic Mexican cuisine. I am Mexicano Americano which is why I say this. Your show is so easy and fun to watch and your visits to Mexico and talking to the people is awesome. I even told the guy at the Mexican grocery store about your show. I have tried some of your recipes and they are so good! I am going to cook these chipotle ribs for my wife and family on Mother’s Day (USA). Thanks and keep it up!

1. Pati
  
  May 11
  
  Happy Mother’s Day to your wife, and I am so happy you are making these ribs on this special day!
  
  1. Alfredo
    
    May 12
    
    The Chipotle Ribs were soooo good! I doubled the recipe but they didn’t last long. Going to try the remaining sauce with chicken thighs. Thanks Pati for a great recipe!
    Alfredo
    
    1. Pati
      
      May 12
      
      With chicken should be wonderful too, what a great idea!
      
Sunnie

Apr 19

Hey Pati, just love you & you’re show. You always make me laugh & put a smile on my face. I made this recipe the other day, I followed the recipe ingredients exactly except I didn’t have ribs in the house so I used chicken thighs. Oh my gosh Pati, my husband couldn’t stop eating! It was funny, just short of gobbling down everything & licking his plate! Next time I will use ribs. Thank you Pati ; )

1. Pati
  
  Apr 20
  
  Thank you Sunnie! I have never tried it with chicken: great idea.
  
  1. Sunnie
    
    Apr 22
    
    I mentioned I used Chicken thighs with the skin, there was a lot of fat in the broiler pan so remember to use a deep roasting pan this way it’s easier to remove from the oven without spilling & messing up your oven.

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