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1
If you prefer less spicy ribs, omit the Achiote Rib Rub and brush the ribs with Ancho Porter Barbecue Sauce before grilling.
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2
Combine beef stock and vinegar in stock pot.
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3
Add in achiote paste and stir to dissolve.
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4
Add in grnd ancho chiles, cumin, tomato paste, garlic pwdr, warm pepper sauce, chipotle sauce, cayenne, ginger and honey and stir to mix well.
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5
Add in ham hocks and bring to boil.
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6
Reduce heat and simmer, uncovered, 15 min.
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7
Recipe can be made to this point.
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8
Season ribs with salt.
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9
Place ribs in large, deep roasting pan and pour cooking liquid over ribs.
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10
Wrap with plastic wrap, then cover with foil and seal airtight.
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11
Bake at 350 degrees till meat is tender but not falling off bone, about 2 hrs.
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12
Remove from oven and let rest in cooking liquid till cold.
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13
Ribs can be refrigerated overnight.
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14
Remove ribs from liquid.
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15
Reserve liquid, skim off fat and freeze to use again for braising ribs.
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16
Lightly blot ribs with paper towels.
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17
Use fingers to rub Achiote Rib Rub over ribs to coat.
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18
Heat grill to high.
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19
Grease grate with oiled paper towels.
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20
Grill ribs till slightly charred, about 5 min per side.
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21
Cut into individual rib servings.
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22
Pass Ancho Porter Barbecue Sauce separately.
