Bitters & Spiced Grilled Ribs
Rita Held, Angostura culinary ambassador, knew that since bitters work well with ketchup and baked beans, a bitters barbecue sauce would be perfect. Feel free to adjust the amount of ancho and chipotle chiles depending on your tolerance for heat.
- Angostura Spice Rub (see note)
- 2 tsp Angostura Aromatic Bitters
- 1 slab baby-back pork ribs (3 to 3 ½ lbs.), cut into 3 or
- Angostura Barbecue Sauce (see note)
Drizzle bitters over spice mixture, stir to combine, and rub over meaty side of ribs. Preheat grill to medium, and arrange coals or gas burners so ribs cook over indirect heat, cover and cook ribs 30 minutes. Baste ribs with half of the barbecue sauce, reserving the rest; cover and cook 15 minutes more. Turn ribs over and brush underside with sauce. Cover and cook 15 minutes more or until cooked through. Brush with reserved sauce before removing the ribs from the grill.
For the Angostura Spice Rub:
Combine 2 tbsp. ground ancho chiles, 1 rounded tsp. brown sugar, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. ground cumin and ½ tsp. ground chipotle chiles, stirring to break up clumps.
For the Angostura Barbecue Sauce:
Combine 1 8 oz. can tomato sauce, ¼ cup packed brown sugar, 1 Tbsp. Angostura Aromatic Bitters, 1 tbsp. ground ancho chiles, 1 tsp. ground chipotle chiles (optional), 1 tsp. garlic powder and ½ tsp. ground cumin.