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1
Spice Rub Mix: Mix together all ingredients.
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2
Ribs: Preheat gas grill on low for 1/2 hour.
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3
If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting.
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4
Cut the rib racks in half horizontally along the bone.
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5
Season the ribs with a 1/2 of the spice rub mix.
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6
In a large roasting pan, add chicken stock, beer, and the bay leaves.
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7
Lower the ribs into the liquid.
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8
Bring up to a simmer and poach the ribs for 15 minutes.
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9
Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides.
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10
While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce.
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11
Take the ribs outside to the grill.
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12
The coals should be at the ember stage.
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13
Gas grills stay on low.
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14
Place ribs on the grill and cover to smoke for 2 hours.
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15
While ribs are cooking, the sauce can be finished.
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16
Add the olive oil to a large, preheated saute pan.
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17
Add the poblanos and onions, and saute for 5 or 6 minutes, until carmelized.
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18
Add the garlic, carrots, and jalapenos and saute another 3 minutes.
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19
Add the Roma tomatoes and let it simmer 20 minutes.
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20
Add the molasses, honey, and chipotle with adobo sauce.
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21
Add the orange, then salt and pepper.
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22
When the initial braising liquid has reduced by half, add this to the sauce mixture.
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23
Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes.
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24
Blend sauce mixture in a blender or food processor until smooth.
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25
Stir in red wine vinegar and lime juice.
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26
Bring sauce to grill and brush on ribs for the last half hour of grilling.
