Ancho Glazed Pork Ribs

2 Large Red Onion Diced 

12 Cloves Garlic 

3 Red Peppers Diced 

2 Ancho Diced 

1/2-c. (118 ml) Aleppo Peppers 

3 - 28 oz. (2.4 L) Cans Diced Tomato 

1 C. (237 ml) Zinfandel 

1/4 C. (59 ml) Smoked Paprika 

3 T (44 ml) Ground Cinnamon 

¼ C. (59 ml) Ground Cumin 

1 T. (15 ml) Anise Seeds 

2 C (473 ml) Water 

1 C. (237 ml) Balsamic Vinegar 

2 C. (473 ml) Sugar 

Kosher Salt to taste 

Fresh Ground Black Pepper to taste

1 case of baby back pork ribs 

Preparation

1. Sauté onion, garlic, red peppers and ancho until caramelized.
2. Add all ingredients to pot and simmer for 1-2 hours until thickened.
3. Puree and cool. 
4. Marinade ribs for 1 hour or overnight. 
5. Cold smoke for 20 min.
6. Convection at 250ºF (120 C), 80% fan speed, for 10 min.
7. Combi mode 250ºF (120 C), 100% humidity, 80% fan speed for 70 min.
8. Optional hold at 160ºF steam (70 C), 50% humidity, 20% fan.