Cajun Babyback Ribs


2 tbsp. smoked paprika

2 tbsp. ancho chii powder

1 tbsp. gr. cumin

1 tsp. gr. cinnamon

4 tbsp. sea salt

1 tbsp. gr. black pepper

Mix all above together and divide in half.

3 racks babyback ribs

6 pack of your favorite beer

3 C chicken stock

Rub the ribs with 1/2 of the spice mix.  Place in a large roaster and cover with the beer and stock, bring to a boil and simmer for 20 minutes.  Remove the ribs from the stock, pat dry.  Coat the ribs with the remaining spice mix and grill over medium heat, covered for 1 1/2 to 2 hours.

1/4 C olive oil

2 tbsp. minced garlic

3 poblano peppers, minced

5 C ketchup

1 can chipolte peppers in adobo sauce

1/2 C lemon juice

3 med. onions, minced

2 jalapeno peppers, minced

3/4 molasses

1 C honey

3/4 C apple cider vinegar

Reduce the poaching stock by 75%.  In a saute pan, saute all the vegetables in olive oil for 2 minutes.  Add ketchup, molasses, honey, and juice.  Add the poaching stock.  Let simmer for 30 minutes.  Remove from heat.  Baste the ribs for the last 30 minutes on the grill and enjoy.