SMOKY HONEY CHIPOTLE RIBS

Serves: 6-8

2 racks of baby-back pork ribs, membrane removed

1 cup (250 mL) fig jam

1 cup (250 mL) dark honey

7-oz (198-g) can of chipotle chilies in adobo sauce 1 Habanero chili

1 yellow onion, peeled and roughly chopped

4 garlic cloves, peeled and bashed

3-inch (7.5-cm) piece of fresh ginger, peeled and roughly chopped

1 lime, quartered

1 1/2 cups (375 mL) cilantro, roughly chopped

1 tsp (5 mL) sea salt

1/2 tsp (2.5 mL) freshly ground black pepper

Oil, for brushing the grate

1. Place ribs in a baking dish large enough to hold them in one layer. Place all the remaining ingredients in a blender and process until you have a smooth sauce. Pour the sauce over the ribs, making sure they are coated. Cover and refrigerate for 6-24 hours. When you are ready to cook, remove the ribs from the fridge and bring to room temperature.

2. Prepare a barbecue for medium-low indirect heat (325-350 F/ 160-175 C) — this means lighting one side of the grill only. Brush the grate with oil. Place a small disposable foil pan filled with water over the heat — this will keep the ribs moist while cooking.

3. Using tongs, remove the ribs from the marinade and shake off any excess sauce. Reserve the leftover marinade for basting. Lay the ribs meat-side down on the grate away from the heat and close the lid. Cook for 1 hour.

4. After the first hour, turn the ribs over and baste with the reserved marinade sauce. Replenish the water in the foil pan and close the lid. Cook for another hour.

5. Baste the ribs one more time and close the lid for another 15 minutes. Move the ribs over to the directly heated side of the grill and cook for 5 minutes, then turn the ribs over for another 5 minutes until browned and slightly charred. Remove the ribs to a large wooden board and tent with foil. Rest for 10 minutes, then cut up and serve.