Hoisin Chipotle Ribs

These ribs are traditionally done on an outdoor grill, but can easily be done in the oven set to 250 degrees. Before serving, brush ribs with some of the sauce and place them directly on grill so you get some nice grill marks. Use the remaining sauce for dipping.

• 1 tablespoon paprika
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon onion salt
• 4 pounds pork loin back ribs
• juice of 1 lime
• 1 tablespoon liquid smoke
• 1 tablespoon adobo
• 1 to 2 tablespoons finely chopped canned chipotle peppers
• 1/2 cup bottled hoisin sauce
• 1/4 cup honey
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 2 cloves garlic, minced

For rub, in a small bowl stir together paprika, black pepper, adobo and onion salt. Trim fat from ribs. Place ribs in a shallow dish. Squeeze lime halves over ribs, sprinkle with liquid smoke and rub the cut surfaces of the lime halves over ribs. Sprinkle the rub evenly over ribs; rub in with your fingers. Cover and chill for 1 to 4 hours.

Pour water into pan. Place ribs, bone sides down, on the grill rack over water pan. (Or place ribs in a rib rack; place on grill rack over pan.) Cover and cook for 3 to 4 hours or until tender. Add additional water as needed to maintain temperature and moisture.

Meanwhile, for sauce, if using dried chipotle peppers, soak them in warm water for 30 minutes; drain well and finely chop. In a small saucepan stir together the chipotle peppers, hoisin sauce, honey, vinegar, mustard, and garlic. Cook and stir over low heat until heated through. 

Before serving, brush ribs with some of the sauce and place them directly on grill soyou get some nice grill marks. Use the remaining sauce for dipping.