Ingredients: |
Ingredients: Ribs:
1 cup ancho chilli powder
1/4 cup Spanish paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons dry mustard
2 teaspoons ground cayenne pepper
2 teaspoons dried oregano
2 tablespoons kosher salt
1 tablespoon ground black pepper
2 racks pork ribs (12 ribs each)
1 cup soy sauce
1/4 cup coarsely chopped ginger
Chipotle-Molasses BBQ Sauce:
2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 tablespoons ancho chilli powder
1 tablespoon pasilla chilli powder
1 tablespoon New Mexican chilli powder
3 cups canned plum tomatoes with juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
1/4 cup dark brown sugar
1/4 cup honey
1/4 cup molasses
2 tablespoons Dijon mustard
2 chipotle chillies in adobo, pureed
1/2 cup smooth peanut butter
Salt and freshly ground black pepper
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Directions: |
Directions:Ribs:
Preheat oven to 400 degrees F.
Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
Chipotle-Molasses BBQ Sauce:
Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chilli powders and cook for 1 minute. Add the tomatoes and water bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow cooling at room temperature |
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