Chipotle Ribs

• 2 racks back loin pork ribs, thin silver paper like sheeting on back removed. (skipping this step can lead to tougher ribs)
• 16 dried chipotle chiles soaked in hot H20 for 30 min then seeded, or 16 canned chipotle chiles seeded
• 4 garlic cloves
• 1/4 C +2 T packed brown sugar
• 1/4 C + 2 T Tequilla (I use jose cuervo gold)
• 1 t cumin
• 2/3 C catsup
• 2/3 C cider vinegar
• 1 T salt
• 3/4 C veg oil
• 1/4 t allspice
• Mix all ingredients except ribs in a food processor or blender. May add more oil or a touch of water if too thick.

1. Simmer ribs whole 50 minutes in plain boiling water. Drain and cool to room temperature. Cut into one or two bone segments. Put into 2 or 3 sealable plastic baggies. Divide 3/4 of the sauce between the bags, reserve the rest for grilling the next day. Rub sauce well over ribs through the outside of the bags, then press all the air out of the bags and seal. Let sit overnight in the fridge turning once.
2. Grill over medium high barbeque till warmed through, brushing with sauce, til carmelized. (starting to turn dark brown) Apporximately 30 minutes.

back loin pork, chiles, garlic, t, cumin, catsup, cider vinegar, t, veg oil, allspice, mix all ingredients

Taken from www.epicurious.com/recipes/member/views/chipotle-ribs-1204852 (may not work)