BBQ pork ribs in beer marinade

Ingredients:

Ribs

• 3 racks pork spare ribs, removed from the loin (about 2.3 kg)
• 1 liter of chicken broth
• 2 liters of beer
• 3 bay leaves

Seasoning mix

• 4 tbsp coarse salt
• 2 tbsp paprika
• 2 tbsp. chili powder
• 1 tbsp toasted and ground cumin
• 1 tbsp toasted and ground coriander
• 0.5 tsp ground cinnamon
• 1 teaspoon grated lime zest
• 1 tbsp. crushed annatto seeds
  (Annatto seeds are extracted from the fruits of the Brazilian annatto tree and are used to color oils, sausages, cheeses, and creams red-orange in the cuisine of the Caribbean, Brazil, Latin America, and Filipino cuisine)
• Mix all ingredients

Sauce

• 1/4 cup olive oil
• 4 poblano peppers, seeded and chopped
• 3 medium onions, coarsely chopped
• 2 tablespoons of crushed garlic
• 3 carrots, coarsely chopped
• 2 jalapeños, seeded and thinly sliced
• 1.2 kg of tomatoes in their own juice
• 3/4 cup molasses
• 1 tbsp. honey
• 60 g chipotle peppers in adobo sauce
• 1 orange, peeled and membranes removed
• 3/4 cup red wine vinegar
• 3/4 cup lime juice

Preparation:

1. Preheat a gas grill on low heat for half an hour. If using a charcoal grill, allow the coals to burn down within half an hour of lighting.
2. Ribs
   
   Cut the rib plates in half crosswise and rub with half of the prepared seasoning mixture. Pour into a large roasting pan chicken broth, beer, and bay leaf. Place the ribs in the liquid, bring to a simmer, and simmer for 15 minutes.
3. Remove the ribs from the liquid and rub them again on both sides with the remaining seasoning mixture. Meanwhile, let the beer mixture simmer over low heat to allow some of the liquid to evaporate.
4. Prepare the ribs for grilling
   
   By this time, the coals should be burnt down and smoldering. Set the gas grill to low. Place the ribs on the grate, cover, and let them smoke for 2 hours. Meanwhile, prepare the sauce.
5. Heat olive oil in a large saucepan, add the poblanos and onions, and sauté for 5-6 minutes until caramelized. Then add the garlic, carrots, and jalapeños and sauté for another 3 minutes.
   
   Add the tomatoes and simmer for 20 minutes. Add the molasses, honey, and chipotle sauce to the saucepan along with the adobo sauce. Then add the orange and season with salt and pepper.
6. When the ribs' cooking liquid has reduced by about half, pour it into the sauce. Simmer for another 20 minutes, or bake in a preheated oven at 170°C for 20 minutes.
   
   In a blender or food processor, puree the sauce until smooth. Stir in the wine vinegar and lime juice. Brush the ribs with the prepared sauce during the last half hour of smoking.