Instructions

In a small bowl, mix together the first 7 ingredients until well combined. Massage the dry seasoning into the meat. Marinate for at least 1 hour, or refrigerate and marinate for up to 1 day.

Heat oven to 350°F. Place the seasoned ribs in a single layer in a large roasting pan. Pour in hot water, cover the pan tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.

Meanwhile, in a small saucepan over medium heat. Add the olive oil and garlic and cook for 1 minute, stirring frequently until fragrant. Stir in remaining sauce ingredients and bring to a simmer. Cook 1 to 2 minutes, stirring frequently until the sugar is dissolved and the mixture begins to thicken slightly. Remove from the heat and set aside.

Heat a gas or charcoal grill to medium heat. Cook the ribs 4 to 5 mins on each side until dark golden and heated through – use tongs to turn them carefully. Brush with the chipotle sauce and cook for an additional minute. Serve with extra sauce for dipping.