Yield: 8 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Mix dry ingredients together. Use only 2 tablespoons of the brown sugar.
Wash hands. Mix chipotle peppers, honey, balsamic vinegar, minced garlic clove, mined shallot, and remaining brown sugar in a sauce pan. Simmer over low heat until sauce thickens, about 20 minutes.
Wash hands. Preheat oven to 300°F. Remove membrane (silver skin) from back of ribs. Apply dry rub thoroughly on both sides. Sear ribs on a grill for four minutes per side. Remove from grill and tightly cover on a baking sheet. Roast in oven for three hours. CCP: Final internal cooking temperature much reach a minimum of 145°F, held for a minimum of 15 seconds. Remove ribs from oven and brush sauce on all sides. Cut and serve. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.