Today, we’re embarking on a culinary adventure to tantalize your taste buds with a recipe that will transform your outdoor grilling experience. Picture this: perfectly charred, fall-off-the-bone pork ribs infused with the rich, complex flavors of Mexican mole, all cooked to perfection on your trusty Bull Grill.
Imagine the aroma of smoky spices wafting through the air as you fire up your Bull Grill, its sleek design and even heat distribution promising culinary excellence. The anticipation builds as you coat the ribs in a tantalizing Mexican mole-inspired BBQ sauce paired with a touch of Everything Seasoning. The flavors dance in harmony, creating a symphony of taste that will leave your guests begging for more.
Ingredients
- 1 tbsp apple cider vinegar
- 2 tbsp coco aminos
- 1 cup sugar-free ketchup
- 1 tbsp chipotle powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp Mexican oregano
- 1/4 cup cocoa powder
- 2 tbsp Espresso Chile Rub see above recipe
- 1/4 cup creamy peanut butter
- Optional 1/2 cup coffee or water
Instructions
- Combine all ingredients in a
- Thoroughly mix together & bring to a gentle simmer for 5 minutes.
- If the sauce is too thick, thin it with a tablespoon of coffee or water. Keep adding as necessary.
Ingredients
- 2 racks of pork ribs with silver skin membrane removed
- 1 cup yellow mustard
- 1/4 cup Espresso Chile Rub see above recipe
- 1 cup Mole BBQ Sauce see above recipe
- 2 tbsp everything bagel seasoning
- 1/4 cup green onions sliced
Instructions
- Coat ribs with yellow mustard then season with the Espresso Chile Rub. Firmly press the rub into the ribs.
- Preheat the Bull Grill using indirect heat to 250°F by turning off the innermost burners and setting the outer burners to medium-high.
- Place the ribs in the center of the grill.
- Cook for 1 hour with the lid closed. After an hour, apply a thin layer of Mole BBQ Sauce to each rack of ribs.
- Cook for another two hours, checking tenderness every thirty minutes. Apply another thin layer of Mole BBQ Sauce every hour.
- Remove ribs when they have reached desired tenderness and when they have reached an internal temperature of 197°F-203°F (approximately 3 hours). Turn all the burners on the Bull Grill to medium-high and coat the ribs with a final thin layer of sauce. Grill 30-45 seconds on each side or until the sauce has caramelized on the ribs, then remove.
- Rest for 20 minutes before slicing. Garnish with green onions and everything bagel seasoning. Serve with additional Mole BBQ Sauce.
