Ingredients
Smokey Vanilla BBQ Sauce
1 tbsp  Butter
1 tbsp  Garlic, chopped
1 tbsp  Chipotle Chili Base
2 tbsp  Brown sugar
2 tbsp  Red Wine Vinegar
1 tsp  Worcestershire sauce
1 cup  Ketchup
1 tbsp  Dark molasses
1 tbsp  Vanilla Bean Paste

Rib Sauce
1 tbsp  Ancho Chili Base
1 tsp  Salt
1 tsp  Garlic powder
1/2 tsp  Cumin
1/2 tsp  Thyme
2 tbsp  Olive Oil
1 rack  Baby back ribs, about 3 lbs

Preparation
Smoky Vanilla BBQ Sauce
Melt butter in a heavy sauce pan. Add Garlic powder and sauté until soft. Add remaining ingredients and simmer, stirring occasionally, 45 to 60 minutes.

Rib Sauce
Combine dry ingredients and add the Olive Oil to make a smoothpaste. Rub over the ribs. Refrigerate 2 hours, or overnight.

Setting
Cook ribs in a covered gas grill or charcoal barbeque, using the indirect heat method. Cook approximately one hour, or until very tender. Remove ribs from the grill, wrap in foil, and set aside. Heat the grill as for direct cooking method. Remove the ribs from the foil and grill, basting with the sauce until heated through and the sauce is well glazed.

Specialty Ingredients
#90036  Chipotle Chili Base
#90037  Ancho Chili Base
#90069  Vanilla Paste
#20090  Red Wine Vinegar
#20107  Pomace Olive Oil