Chamoy Pickle BBQ Ribs

Chamoy Pickle BBQ Sauce

Recipe: Alex Heugel

Ingredients

  • 2 C water
  • ½ C dried apricots
  • ½ C dried hibiscus flowers
  • ½ C sugar
  • 2 T ground ancho chili
  • 2 T ground guajillo chili
  • ¼ – ½ t ground chili de arbol
  • ½ C pickle juice
  • 2 – 4 T lime juice

Method

  1. Place all ingredients besides pickle and lime juice in a saucepan and bring to a gentle simmer.
  2. Simmer for 20 minutes, ensuring the sugar is dissolved and the apricots are soft.
  3. Allow the mixture to cool slightly, about 5 minutes.
  4. Place mixture in blender, add lime juice and pickle juice and blend until smooth.
  5. Check for seasoning, add additional lime juice, if necessary, then strain through a fine mesh sieve.

Chamoy Pickle Ribs

Recipe: Alex Heugel

Ingredients

  • 1 rack baby back ribs
  • 2 t kosher salt
  • 1 T LifeSpice Chamoy Pickle Seasoning
  • ½ C Chamoy Pickle BBQ Sauce, and more as needed

Method

  1. Using a butter knife, remove the membrane from the back of the rack of ribs.
  2. Season ribs with salt and LifeSpice Chamoy Pickle Seasoning, place on a wire rack over a sheet tray and allow it to sit uncovered in the fridge for 1 hour.
  3. Preheat the oven or smoker to 250F and cook the ribs for 2 hours.
  4. Remove the ribs and wrap them in tin foil and place them back in the oven or smoker  for about 1 hour.
  5. Once the ribs register 195F, turn off oven and allow the ribs to sit in the oven for an additional hour. If smoking, place them in an insulated container like a cooler.
  6. Remove ribs, and turn the oven or grill to 350F.
  7. Unwrap the ribs and place back on the wire rack or directly on grill grate, then brush with a layer of Chamoy Pickle BBQ Sauce, and place back in the oven or grill.
  8. Continue brushing the ribs with the sauce every 5 minutes for 20 minutes.
  9. Remove and serve immediately with additional sauce.