Try this...
I used MH's BBBR as I've plenty on hand! Cooked 3.6 lb Pork Loin Ribs ( not BabyBacks ) on 22.5 kettle with the SnS yesterday with outdoor temps in the 30's.
Highly recommend fresh squeezed juice if you can. I always use the entire jar of Plum Sauce so there isn't any leftover plum sauce hanging around. Chipolte/adobe = BA!. I used Expreso, too.
Chipotle-Plum Sauce
Ingredients
1 teaspoon instant coffee
3/4 cup plum sauce
1/2 cup freshly squeezed orange juice
2 tablespoons minced chipotle in adobo with sauce
2 tablespoons brown sugar
Salt and freshly ground black pepper
2 1/2 pounds pork back ribs
Directions
Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
Enjoy!
-- Ed
I used MH's BBBR as I've plenty on hand! Cooked 3.6 lb Pork Loin Ribs ( not BabyBacks ) on 22.5 kettle with the SnS yesterday with outdoor temps in the 30's.
Highly recommend fresh squeezed juice if you can. I always use the entire jar of Plum Sauce so there isn't any leftover plum sauce hanging around. Chipolte/adobe = BA!. I used Expreso, too.
Chipotle-Plum Sauce
Ingredients
1 teaspoon instant coffee
3/4 cup plum sauce
1/2 cup freshly squeezed orange juice
2 tablespoons minced chipotle in adobo with sauce
2 tablespoons brown sugar
Salt and freshly ground black pepper
2 1/2 pounds pork back ribs
Directions
Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
Enjoy!
-- Ed
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