B.B.Q. Baby Back Ribs with Fire Cracker Dipping Sauce
4 Portions

4# baby back ribs cut in 8 inch sections with the silver skin removed

1 onion sliced
2 carrots peeled and sliced
2 stalks celery sliced
1 bay leaf
8 – 10 peppercorns
1 stick cinnamon
4 cloves garlic crushed
1 T. cumin
½ T. coriander
1 cup white vinegar
1 gal., more or less, water

1. In a deep pot put all ingredients except ribs and bring to a simmer for 15 – 20 minutes.
2. Add ribs to liquid; be sure they are submerged in liquid.  Cover pot and simmer until ribs are tender, but not falling apart (30 – 60 minutes depending on rib size.)
3. Remove ribs from liquid and set aside to cool.
4. Strain liquid and put 6 cups in a pot and reduce by ½ over medium heat.  Save these three cups for sauce.

For the Sauce and Glaze

2 T. oil
1 cup minced onion
1 ½ T. grated ginger
1 ½ T. Chopped garlic
Juice and zest from 2 limes
2 T. maple syrup
1 T. horseradish
1 T. brown sugar
2 T. Creole mustard
2 C. ketchup
2 oz. white vinegar
¼ c. soy
1 T. Worcestershire
2 ½ T. pureed Chipotle en Adobe
½ t. chili powder
1 T. cumin
½ t. coriander
¼ t. cayenne
½ t. oregano
3 cups of pork stock from above
s & p

1. Sauté in oil the onion, ginger and garlic 3 – 5 minutes.
2. Add all remaining ingredients except stock and simmer for 10 minutes.
3. Add stock and simmer 30 – 45 minutes.
4. Adjust seasoning with s & p.
5. Strain and cool sauce.
6. Reserve 2 – 3 cups of sauce for dipping, the remainder is for basting ribs.


To Finish

1. Make a medium hot and well spread charcoal fire. (Not too hot to prevent burning.)
2. Place ribs on grill above fire and baste top of ribs with sauce, cover grill if it has a top to produce smoke.  Cook 3 – 5 minutes.
3. Turn ribs and baste second side, cover and cook 3 – 5 minutes more, using care not to burn the sauce.

Pile ribs on platter with hot sauce on the side for dipping