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
