Adam Liaw's smoky chipotle ribs

Adam Liaw
Smoky chipotle ribs.
Smoky chipotle ribs. Photo: William Meppem

These smoky ribs are incredibly simple to make but if you want them to be even easier, you can use a pre-made barbecue sauce.


2 tbsp soft brown sugar

2 tbsp smoked paprika

1 tsp salt

½ tsp freshly ground black pepper

2kg American-style pork ribs

Chipotle barbecue sauce (makes extra)

1 tbsp vegetable oil

1 large onion, peeled and chopped

5 cloves garlic, peeled and chopped

1 apple, peeled, cored and roughly chopped

1 cup tomato passata

½ cup soft brown sugar

¼ cup Dijon mustard

¼ cup soy sauce

½ cup apple cider vinegar

200g chipotle in adobo sauce (including juices)

1 cup tomato sauce


1. Heat your oven to 150C fan-forced (170C conventional). Combine the brown sugar, paprika, salt and pepper and rub all over the ribs. Place into a roasting dish and cover with foil. Roast for 1½ hours. 

2. For the sauce, heat a saucepan over medium heat, add the oil, onion and garlic and fry for about 3 minutes, until fragrant and softened. Add the apple and cook for about 3 minutes, until it starts to release its liquid. Add the remaining ingredients and bring to a simmer. Cover and simmer for 10 minutes. Allow to cool slightly then transfer to a blender and blend until smooth. Return to the saucepan and simmer until it reaches the consistency of barbecue sauce. 

3. Increase your oven to 200C fan-forced (220C conventional) using an overhead grill as well, if possible. Spread the barbecue sauce over both sides of the ribs and roast uncovered for a further 10 minutes. Turn the ribs, spread with another layer of sauce and roast for 10 minutes more until the sauce is thick and caramelised.

Adam's tip You can make the ribs well in advance and keep them warm until your barbecue guests arrive, but I'd recommend dressing the coleslaw when you're ready to serve.

Serve with Adam Liaw's cherry red coleslaw