Ingredients

• 1 cup ancho chili powder
• 1/4 cup Spanish paprika
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 tablespoons dry mustard
• 2 teaspoons ground cayenne pepper
• 2 teaspoons dried oregano
• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 2 racks pork ribs (12 ribs each)
• 1 cup soy sauce
• 1/4 cup coarsely chopped ginger
• Chipotle-Molasses BBQ Sauce, recipe follows

Instructions

1. Watch how to make this recipe.
2. Preheat oven to 400 degrees F.
3. Combine all spices in a bowl. Rub ribs on both sides with spice mixture.
4. In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water, and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce. Place in the oven and bake for 1 1/4 to 1 1/2 hours, basting every 15 minutes with the sauce.
5. Chipotle-Molasses BBQ Sauce:
6. 2 tablespoons canola oil
7. 1 large Spanish onion, coarsely chopped
8. 3 cloves garlic, coarsely chopped
9. 2 tablespoons ancho chili powder
10. 1 tablespoon pasilla chili powder
11. 1 tablespoon New Mexican chili powder
12. 3 cups canned plum tomatoes with juices, pureed
13. 1 cup water
14. 1/4 cup ketchup
15. 1/4 cup red wine vinegar
16. 2 tablespoons Worcestershire sauce
17. 1/4 cup dark brown sugar
18. 1/4 cup honey
19. 1/4 cup molasses
20. 2 tablespoons Dijon mustard
21. 2 chipotle chiles in adobo, pureed
22. 1/2 cup smooth peanut butter
23. Salt and freshly ground black pepper
24. Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature.