Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients:
- 4 Baby Back Ribs
- 5 quarts water
- 4 tbsps. salt
- 10 tbsps. Ancho puree
- 3 tbsps. ketchup
- 2 tbsps. honey
- 1 tbsp. brown sugar
- 1 tbsp. apple cider vinegar
- 3 tbsps. – meat or vegetable stock
- 8 tbsps. orange juice
- Sea salt & Fresh Pepper – to taste
Directions:
- Place water and salt in a very large pot, Bring to a boil, add the ribs and reduce to a gentle simmer.
- Cook ribs until you reach an internal temperature of 195 degrees. This may take 30-45 minutes.
- Once cooked through remove from the water, dry and allot to cool.
- Meanwhile place the ancho puree, ketchup, honey, brown sugar, vinegar, stock, and oj in a bowl.
- With a whisk, combine all ingredients. Season with salt and taste. It should be citrusy, sweet, smoky, and spicy.
- Remove 1/3 of the Ancho bbq sauce and set aside. Turn grill on high but have one area of the grill off.
- Place the ribs on the grill meat side down and brush the ancho bbq sauce on the back side. Cover and cook a few minutes until colored and some char appears on the meat side. Turnover and reduce the heat.
- Brush the bbq sauce on the meat side, cover and cook another few minutes.
- Watch for flare ups (which is why one area is left off so you can move the ribs there and not burn them).
- Turn over one last time and brush with more sauce if needed. Once cooked and colored, remove and allow to cool.
- To serve, slice the ribs between the bones and glaze with the leftover ancho bbq sauce. Enjoy!
