Achiote Grilled Ribs

Directions

1. If you prefer less spicy ribs, omit the Achiote Rib Rub and brush the ribs with Ancho Porter Barbecue Sauce before grilling.
2. Combine beef stock and vinegar in stock pot. Add in achiote paste and stir to dissolve. Add in grnd ancho chiles, cumin, tomato paste, garlic pwdr, warm pepper sauce, chipotle sauce, cayenne, ginger and honey and stir to mix well. Add in ham hocks and bring to boil. Reduce heat and simmer, uncovered, 15 min. Recipe can be made to this point.
3. Season ribs with salt. Place ribs in large, deep roasting pan and pour cooking liquid over ribs. Wrap with plastic wrap, then cover with foil and seal airtight. Bake at 350 degrees till meat is tender but not falling off bone, about 2 hrs. Remove from oven and let rest in cooking liquid till cold. Ribs can be refrigerated overnight.
4. Remove ribs from liquid. Reserve liquid, skim off fat and freeze to use again for braising ribs. Lightly blot ribs with paper towels. Use fingers to rub Achiote Rib Rub over ribs to coat.
5. Heat grill to high. Grease grate with oiled paper towels. Grill ribs till slightly charred, about 5 min per side. Cut into individual rib servings. Pass Ancho Porter Barbecue Sauce separately.