Add some sweet heat to your BBQ with these Strawberry Ancho Ribs.
For the ribs:
2 lb Pork spare ribs
2 quarts vegetable stock
¼ cup worcestershire
For the BBQ Sauce:
16 oz California Giant strawberries, quartered
2 dried ancho chiles, stem and seeds removed, quartered
2 T canola oil
½ cup red wine vinegar
¼ cup molasses
1 tsp kosher kosher salt
Juice of 1 lemon
Preheat oven to 325 degrees.
Cut ribs into 4 pieces and generously season both sides with salt and pepper.
In a large pot with a lid, add the ribs, vegetable stock, and worcestershire sauce. Cover and bring to a simmer. Once brought to a simmer, place pot (still with the lid on) in oven and braise for 3 hours.
While the ribs are braising, heat a large saute pan over medium/high heat. Add 2 T canola oil and the dried ancho chiles, stir for 1 minute to soften chiles. Add quartered strawberries and stir to combine, cook for 3 minutes while stirring every 30 seconds.
Add the red wine vinegar and molasses, stir to combine, then simmer for 30 minutes, stirring every 10 minutes.
Remove from pan into a blender, add 1 tsp kosher salt, the juice of one lemon, and blend until smooth. Strain through a fine mesh strainer (gives a smooth consistency, but not a must if you don’t have).
After 3 hours, remove pot from oven and let the ribs rest in the liquid at room temperature for 30 minutes. Carefully remove the ribs from the liquid and pat dry.