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Ingredients

• -- For the ribs --
• 1 medium onion sliced
• 2 carrots, sliced
• 2 stalks celery coarsely chopped
• 1 bay leaf
• 8 to 10 black peppercorns
• 1 stick cinnamon
• 4 cloves garlic crushed
• 1 tablespoon ground cumin
• 1/2 tablespoon ground coriander
• 1 cup white vinegar
• 1 gallon water or more as needed
• 4 pounds baby back pork ribs cut into 8-inch-wide sections, silver skin removed
• -- For the sauce and glaze --
• 2 tablespoons vegetable oil
• 1 cup minced onion
• 1 1/2 tablespoons grated ginger root
• 2 large cloves garlic chopped
• 2 limes (grated zest and juice)
• 2 tablespoons maple syrup
• 1 tablespoon creamy horseradish
• 1 tablespoon light or dark brown sugar
• 2 tablespoons creole mustard
• 2 cups ketchup
• 1/4 cup white vinegar
• 1/4 cup soy sauce (may substitute low-sodium soy sauce)
• 1 tablespoon worcestershire sauce
• 2 1/2 tablespoons chipotle in adobo pureed
• 1/2 teaspoon chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• salt
• Freshly ground black pepper
• 3 cups reduced stock from cooking the ribs

Description

The Secrets To This Recipe Are To Cook The Ribs In Simmering Water Until They Are Very Tender (this Can Be Done A Day In Advance) And To Cover The Grill To Produce The Smoke That Gives These Ribs Their Wonderful Taste. From Former White House Chef Walter

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