This is a great recipe! The flavor is excellent. I made it with rib tips as I was using it for an appetizer. I compete in BBQ competitions and would never boil a rib, but this worked perfectly for the rib tips--especially since the boiling water is seasoned. The sauce has a lot of components but it comes together beautifully giving the sauce multiple layers of flavor. I was unable to grill them off, so I basted them in an oven set to 450° for about 15 minutes. I basted both sides and let them cook a few minutes and repeated until I got a nice coating of sauce on the tips. When I was done, I cut the tips into manageable sections and then tossed the in more sauce, much like you would do with chicken wings. They were really a hit!
I made this dish for our celebration of the LOST series finale two nights ago. These ribs were incredible! There are a lot of ingredients but it was so worth it! And I have tonnes of sauce left over (I know what's going on my next pork chop and/or chicken breast!!) It seemed like a great deal of salt, but the ribs were wonderfully tender and tasty. I used pecan wood liquid smoke, ancho chili powder (I added a pinch of cumin because I wasn't sure if it was supposed to be "mexican-style chili powder" or powdered chili pepper), half white and half apple cider vinegar, and I strained the sauce through a plastic colander with a medium size mesh. Thanks for such a wonderful recipe!
I modified this by using country style pork ribs and using a crock pot. I just put all the ingredients into a blender and then put it over the ribs in the crockpot. Oh so good! I cooked them for 8 hours. I did remove a lot of the liquid at about 6 hours. Maybe next time I will put half the sauce in and add the second half towards the end. Did I say this was sooo yummy????
I served this dish as part of a themed dinner night. It received very high compliments from the people who ate it. One said a few days later that the sauce was even better reheated! I did add more garlic, which is a normal for me. Instead of white vinegar, I used balsamic. Also, instead of straining the sauce, I tossed it into a food processor and pureed it. Thank you for the recipe. I look forward to serving this many times.