Spice Rub Mix: Mix together all ingredients.
Ribs: Preheat gas grill on low for 1/2 hour. If using charcoal, let the coals burn to embers, also about 1/2 hour after lighting.
Cut the rib racks in half horizontally along the bone. Season the ribs with a 1/2 of the spice rub mix. In a large roasting pan, add chicken stock, beer
, and the bay leaves
. Lower the ribs into the liquid. Bring up to a simmer and poach
the ribs for 15 minutes.
Take the ribs out of the liquid and season them with the other 1/2 of the spice rub on both sides. While re-spicing the ribs, bring the liquid up to a boil over low heat to reduce.
Take the ribs outside to the grill
. The coals should be at the ember stage. Gas grills stay on low. Place ribs on the grill and cover to smoke for 2 hours. While ribs are cooking, the sauce can be finished.
Add the olive oil to a large, preheated saute pan. Add the poblanos and onions, and saute for 5 or 6 minutes, until carmelized. Add the garlic, carrots
, and jalapenos and saute another 3 minutes. Add the Roma tomatoes and let it simmer
20 minutes. Add the molasses, honey
, and chipotle with adobo sauce
. Add the orange
, then salt and pepper. When the initial braising liquid has reduced by half, add this to the sauce mixture. Let everything simmer for 20 minutes, or pop in a preheated 350 degrees F oven for 20 minutes.
Blend sauce mixture in a blender
or food processor
until smooth. Stir in red wine vinegar and lime juice.
Bring sauce to grill and brush on ribs for the last half hour of grilling.