**Cleveland BBQ Sauce**
1 1/2 teaspoons olive oil
1/2 cup minced red onion
1 garlic clove, minced
1 1/2 teaspoons coriander seeds
1/2 teaspoon cumin seeds
1/2 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 cup sherry vinegar
1/2 (3-ounce) can chipotles in adobo sauce
1 cup stadium-style mustard
1. In a nonreactive 2-quart saucepan set over medium-low heat, heat the olive oil, onion, garlic, and a good pinch of salt. Cook until the onion is translucent, about 2 minutes. Add the coriander and cumin and cook for 1 minute.
2. Add the brown sugar and cook for about 2 minutes, until it melts. Add the vinegars, increase the heat to medium-high, and boil for about 10 minutes, until reduced by one-quarter. Remove from the heat.
3. Puree the chipotle and adobo sauce in a blender or food processor until smooth. Stir the chipotle puree and mustard into the barbecue sauce. Let cool. Store covered in the refrigerator for up to 3 weeks.
4 slabs St. Louis-style ribs
1/4 cup cider vinegar
4 teaspoons kosher salt
1 teaspoon sugar
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1 teaspoon chipotle powder
1 cup Cleveland BBQ Sauce (or your favorite barbecue sauce), plus more if needed
1. Brush both sides of the ribs with the vinegar. Thoroughly combine the salt, sugar, paprika, garlic powder, onion powder, oregano, coriander, cumin, and chipotle powder and liberally rub the mixture onto all sides of the ribs. Cover the ribs and put in the fridge overnight to marinate.
2. Prepare and set a smoker to 225F, using apple-wood chips.
3. Put the ribs in the smoker and cook for about 4 hours, or until tender.
4. Baste the ribs with the barbecue sauce and continue cooking for 30 minutes, or until the ribs get good and glazed.
5. To serve, cut the slabs into double or triple ribs.
Courtesy Michael Symon
"Michael Symon's Carnivore" by Michael Symon with Douglas Trattner
Clarkson Potter Publishers, New York
Copyright 2012 by Michael Symon