Recipe Yield:
Amount Item
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
  1. Remove ribs from freezer and heat according to package directions.

  2. 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.

  3. 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.

  4. Once ribs are heated, cut rack into individual ribs and place into a large stainless steel mixing bowl.

  5. Add warm chile-orange sauce and toss to evenly coat.

  6. 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.