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1
In a coffee/spice grinder, mix the Cayenne, Chipotles, Bird's Eyes, chicken broth powder, cumin, mustard seeds, and sea salt until you have a fine powder.
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2
In a seperate bowl, mix the powder with the juice from the limes and the maple syrup.
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3
It should be a fairly thick paste.
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4
If not, add more of your favorite powdered ingredient.
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5
Rub the paste on the ribs and marinate for two days in the fridge, tightly wrapped with saran wrap, or in a glass bowl, tightly covered.
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6
Flip them occasionally.
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7
On the day of cooking, preheat oven to 175F, remove ribs from saran wrap.
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8
Place each rack in the middle of a piece of parchment paper and seal it by bringing both ends together above the rack and rolling them tightly down until you have a well sealed package.
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9
Do the same again but with aluminum foil.
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10
Make sure you wrap them as tight as possible.
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11
Place them in a large casserole, covered with aluminum foil, or in a dutch oven, tightly covered.
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12
The idea is to cook them slowly and seal the juices inches Cook them in the oven for about 5 hours, or until the meat is tender.
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13
Cooking time will vary greatly depending on the ribs, your oven, and how tightly they are wrapped.
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14
I recommend checking them every hour.
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15
It is difficult to burn them at 175
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16
When they are finished, remove the foil and saran wrap and smear each rack with maple syrup and then put them under the broiler until they have a nice crispy crust, be careful not to burn them!
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17
Serve warm.
