4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted and ground cumin
1 tablespoon toasted and ground coriander
1/2 teaspoon ground cinnamon
1 teaspoon grated lime zest
1 tablespoon crumbled achiote
3 racks baby back pork ribs (about 5 pounds)
1 quart chicken stock
64 ounces beer
3 bay leaves
1/4 cup extra-virgin olive oil
4 poblano chiles, seeded and chopped
3 medium onions, roughly cut
2 tablespoons minced garlic
3 carrots, roughly chopped
2 sliced and seeded jalapeno chile peppers
Two 20-ounce cans Roma tomatoes
3/4 cups molasses
1 cup honey
One 2-ounce can chipotle chiles in adobo sauce
1 orange, peeled with pith removed
Salt and freshly ground black pepper
3/4 cup red wine vinegar
3/4 cup lime juice
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