Southwest Style Baby Back Pork Ribs

This is one of my favorite recipes - Smoked Baby Back Pork Ribs. They are fairly simple - but, they do take some time. The sauce is amazing, and these ribs nearly fall off the bone.

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Here is the recipe:
2 Tablespoons Ancho Chili Powder
2 Tablespoons Smoked Paprika
2 Tablespoons Dried Oregano
1 Tablespoon Chipotle Chili Powder
1Tablespoon Garlic Powder
1 Tablespoon Ground Mustard
2 Tablespoons Kosher Salt
1/2 Teaspoon Black Pepper
4 Racks Baby Back Pork Ribs
Southwest BBQ Sauce (Recipe below)

Southwest BBQ Sauce:
1 Tablespoon Canola Oil
3 Cloves Garlic (Minced)
2 Tablespoons Tomato Paste
2 Tablespoon Reserved Dry Rub
2 Cups Ketchup
1/4 Cup Water
1/2 Cup Apple Cider Vinegar
1/2 Cup Peach Nectar
1/2 Cup Light Brown Sugar
1 Lemon - Juiced
1/2 Tablespoon Worcestershire Sauce
Pinch Kosher Salt and Black Pepper

Directions - Ribs:
Mix all dry ingredients in a small bowl to create the Spice Rub. Keep back 2 Tablespoons of the Spice Rub to use in the Sauce.

Pat down the Ribs with paper towels and put on the cutting board, and pull off the thin membrane from the underside of the Ribs. Liberally sprinkle the Spice Rub over all sides of the Ribs, wrap in foil, and refrigerate overnight.

Preheat Smoker to 225 degrees. Arrange the Ribs - Meatier Side Down - on the grate of the smoker. Close the cover and leave for 3 hours - making sure the temp stays consistent. After 3 hours, flip the Ribs and leave for 1 more hour.

Remove the Ribs from the smoker, wrap in foil, and place in a cooler to stay warm for at least 1 hour. During the resting time - make the BBQ Sauce.

Directions- BBQ Sauce:
Heat the Canola Oil in a medium sauce pan over medium heat. Add the Garlic and sautee them until soft. Stir in the remaining ingredients and simmer until thickened or about 1 hour. Taste for seasoning and add Salt and Pepper to taste.

Then put the Ribs on the Cutting Board, and slice between the Ribs. Put as many as you like in the Sauce, and leave the rest dry.

Then, ENJOY!

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