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1
Spread foil out out to fit your rack of ribs. Liberally season both sides of the ribs with the garlic salt, black pepper and cayenne. Set aside.
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2
Build a fire in the fire box of the smoker or on one side of the grill and let it get to 300 degrees. Try to keep it around this temperature throughout cooking.
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3
Add a little water in the bottom of your foil rib pouch and close up loosely. Place the ribs in the smoker, or on the grill away from the flame. Cook for 2 hours or until tender, turning the package around occasionally when you check the fire.
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4
Remove the ribs from the foil package and mop with bbq sauce. Place the rack near the fire or directly over the flame and cook for 5 - 10 minutes or until the sauce starts to caramelize.
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5
Remove to a platter to cool slightly and cut to eat.
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6
Roast the chiles directly over the flames of the fire or in the oven until they blister and char. Remove them to a paper sack to sweat for 10 minutes.
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7
Wearing rubber gloves, remove the charred skin, stem and seeds. Set aside for now.
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8
In a large saucepan, heat the olive oil over medium high heat. Add the onions and garlic and cook until tender.
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9
Add the green chiles and the rest of the ingredients and reduce heat to simmer for about 30 minutes. Remove from the heat to cool slightly.
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10
In a blender, puree the sauce until smooth. Taste and adjust the seasonings to taste. Refrigerate any unused sauce (should keep a couple of weeks).
