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As with many of my recipes this makes a big batch – about 2 gallons! I make chutneys, sauces, jelllies etc. once a year or so. Then I can them into various size jars; big ones for home, smaller ones to give away. This is a big project between the chopping, cooking and canning, but there’s nothing like cracking open a jar of homemade BBQ sauce to turn an everyday meal in to something really special.

• 1 stick unsalted butter
• 8 cups onions, coarse chop
• 1 heads garlic, coarse chop
• 1 cup jalepeños, seed and coarse chop
• 1 ½ cup ancho chile powder
• 12 cups whole tomatoes in juice (#10 can)
• 2 quarts water or vegetable stock
• 2 cups ketchup
• 2 cups red wine vinegar
• 1 cup Worcestershire sauce
• 1 cup dark brown sugar
• 2 Tablespoons honey
• 2 cups molasses
• 1/2 cup dijon mustard
• 1 (7 oz.) can chipotle chiles in adobo sauce
• 1 T smoked salt
• 1 T black pepper

Heat the butter over medium heat in a large heavy-bottomed sauce pan, with capacity about 3 gallons
Add the onions, garlic and jalepeño, cook about 5 minutes until veggied start to wilt.
Add the chile powder and continue cooking until onion is translucent about 10 minutes.
Add the tomatoes and water.Simmer for 10 minutes.
Add the remaining ingredients and simmer for an hour over low heat, stirring occasionally.
Pureé the mixture in a food processor or use an immersion blender.
The BBQ sauce will keep about 2 weeks in the refrigerator or up to a year if you can it.

Strategy:

Don’t be scared by the length of this recipe. Each of the components can be prepared well in advance . At service time, you’ll only need to to grill and glaze the ribs. Ten spice mix can be prepared way in advance and can be used for other recipes including marinades, grill seasoning and sauces. Make glaze up to a week ahead and roast off ribs 2 -3 days before service.

Part One: Ten Spice Mix

Whole Spices

2 T fennel seeds
10 star anise, broken into points
2 T szechuan peppercorns
1 T coriander seed
3/4 t whole cloves
3/4 t cumin seed
1 1/2 t black peppercorns

Ground Spices

1/2 t ground cinnamon
1/4 t ground ginger
1/2 t tumeric

Method

1. toast whole spices in a dry skillet over low heat stirring frequently until fragrant and lighter colored spices are lightly browned; about 5 minutes.
2. Add ground spices and mix to combine
3. Grind to a powder in spice or coffee grinder.
4. Ten Spice Powder can be stored for months in a tightly covered container

Part Two: Pineapple Glaze

2 tablespoons unsalted butter
1 15oz can crushed pineapple
1 cup soy sauce
1/2 cup dark rum
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile, sliced thin
2 garlic cloves, smashed
2T fresh ginger, minced

1. In a saucepan over medium heat, melt the butter and add the ginger and garlic, saute for 3 minutes.
2. Add remaining ingredients. bring to a simmer and cook, stirring, until thickened, about 20 minutes.
3. puree in blender or food processor
4. strain through sieve or china cap
5. Store in refrigerator up to a week in advance

Part Three: The Ribs

Ingredients

2 racks baby back ribs
ten spice powder
kosher salt
sugar

Method

1. Sprinkle ribs liberally on both sides with  ten spice mix, salt and sugar
2. Store overnight in refrigerator
3. The next day, preheat oven to 250
4. Arrange the ribs in a single layer in a shallow roasting pan and roast for 2 to 2 1/2 hours. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing.
5. When cool, separate the racks into  individual ribs.  Store in refrigerator up to 3 days before serving

Part Four: Ready to Grill!

Ingredients

precooked ribs
pineapple glaze

Method

1. Heat a grill to medium high
2. reheat ribs on grill, basting with the pineapple glaze on all sides
3. serve as is, with extra glaze or with a sweet and sour sauce like plum  sauce