|4 racks||St. Louis style pork spare ribs, fully cooked|
|1/2 gal||Hot water (180°-190°F)|
|1 bag||Foothill Farms® Orange Ancho Chile Sauce Mix (#V460)|
|1/2 c||Orange marmalade|
|1/2 tsp||Chipotle powder|
|Sea salt, to taste|
Remove ribs from freezer and heat according to package directions.
Pour hot water into mixing container. Pour contents of Sauce Mix (14.1 oz) into water while vigorously stirring with a wire whisk. Continue stirring until mix is dissolved and sauce is smooth.
In a separate bowl, add marmalade, 1 qt of prepared Orange Ancho Chile Sauce and chipotle powder. Stir with wire whisk. Set aside and reserve warm.
Once ribs are heated, cut rack into individual ribs and place into a large stainless steel mixing bowl.
Add warm chile-orange sauce and toss to evenly coat.
For service: Place 4 sauced ribs on a sizzle platter and broil under salamander to quickly char/glaze the ribs (approx. 10-15 seconds). Remove from heat and sprinkle with a pinch of sea salt flakes.