Barbecued Baby Back Ribs With Firecracker Dipping Sauce

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Washington Post


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1 medium onion, sliced

2 carrots, sliced

2 stalks celery, coarsely chopped

1 bay leaf

8 to 10 black peppercorns

1 stick cinnamon

4 cloves garlic, crushed

1 tablespoon ground cumin

1/2 tablespoon ground coriander

1 cup white vinegar

1 gallon water, or more as needed

4 pounds baby back pork ribs, cut into 8-inch-wide sections, silver skin removed

2 tablespoons vegetable oil

1 cup minced onion

1 1/2 tablespoons grated ginger root

2 large cloves garlic, chopped

2 limes (grated zest and juice)

2 tablespoons maple syrup

1 tablespoon creamy horseradish

1 tablespoon light or dark brown sugar

2 tablespoons Creole mustard

2 cups ketchup

1/4 cup white vinegar

1/4 cup soy sauce (may substitute low-sodium soy sauce)

1 tablespoon Worcestershire sauce

2 1/2 tablespoons chipotle in adobo, pureed

1/2 teaspoon chili powder

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/2 teaspoon dried oregano


Freshly ground black pepper

3 cups reduced stock from cooking the ribs

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