Sweet & Hot Prune-Chipotle Ribs

  • 1 large slab pork ribs (about 4 lb)
  • 1 cup Sunsweet® Pitted Prunes
  • 1 cup chicken or vegetable stock
  • 1 cup chopped onion
  • 3 Tbsp honey
  • 2 Tbsp lime juice
  • 1 (8 oz) can tomato sauce
  • 2-3 canned chipotle chile peppers
  • 2 tsp adobo sauce from can
  • chopped fresh cilantro, if desired

Preheat oven to 400°F. Place ribs in a large shallow baking pan; add 1 inch of water to pan; cover tightly with foil; bake for 1 hour. Meanwhile, combine remaining ingredients except cilantro in a medium saucepan; bring to a boil; reduce heat and simmer, uncovered, for 15 minutes. Let cool slightly, then purée in a blender or food processor. Return to saucepan and cook until fairly thick. Remove foil from ribs and drain water. Bake, uncovered for 30 minutes, basting liberally with sauce several times. Serve ribs with extra sauce and sprinkle with cilantro, if desired.