Mole Ribs on the BBQGuys Rib Rotisserie by Chef Anthony Serrano
Looking to shake up your Cinco de Mayo celebration? Then sink-o your teeth into this authentic Mexican dish that’ll mole-fy guests who are tired of having tacos every time the holiday rolls around. Drawing inspiration from his father’s famous mole recipe, Chef Anthony Serrano grabbed a BBQGuys Signature Series Rib Rotisserie and got to work dreaming up a fiesta-worthy dish. Slow-cooking a few racks of baby back ribs is one thing, but generously coating them in an espresso chili rub and BBQ mole sauce? We’ll raise a (salt-rimmed margarita) glass to that! The result is a perfect balancing of sweetness with just a hint of spicy heat, all set against the backdrop of smoky, charred ribs.
PREP 30 mins COOK 3 hrs READY IN 3 hr 30 mins Serves 6-8 people
- For the Espresso Chili Rub:
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 tsp white pepper
- 2 Tbsp espresso chile powder (if making at home, ½ Ancho Chile powder and ½ finely ground espresso)
- 2 Tbsp sea salt
- For the Ribs:
- 4 racks baby back ribs
- Yellow mustard
- For the Mole BBQ Sauce:
- 1 Tbsp apple cider vinegar
- 2 Tbsp coco aminos
- 1 cup sugar-free ketchup
- 1 Tbsp chipotle powder
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp Mexican oregano
- ¼ cup cocoa powder
- 2 Tbsp chile espresso rub
- ¼ cup creamy peanut butter
- For Garnish:
- Green onions, chopped
- Everything Bagel seasoning
- Combine all espresso chili rub ingredients in a mixing bowl. Mix well, then set aside.
- Place the ribs in a tray or platter, with the bone side facing up. Slide a knife below the membrane and lift until a piece of it pulls away from the bone. Grab the loose piece and peel the entire membrane off the rack of ribs.
- Squeeze some yellow mustard onto the ribs. Spread the mustard with a gloved hand until the meat has a base layer of coating on every side.
- Liberally apply the espresso chili rub onto the ribs, reserving 2 tablespoons to be used in the mole sauce.
- Install the BBQGuys Signature Series Rib Rotisserie in your grill, then preheat to 250 degrees Fahrenheit with an indirect heat setup.
- Once your grill has preheated, place the ribs in the Rib Rotisserie trays. Be sure the ribs are well balanced on the trays, or they may fall out as the rotisserie spins. Close the lid and allow the ribs to cook for 1 hour.
- While the ribs cook, combine all ingredients for the mole BBQ sauce in a saucepan. Mix well, then simmer for 5 minutes. If the sauce is too thick, add small amounts of coffee or water until it has thinned to your liking.
- After the first hour of cooking has passed, baste the ribs with the BBQ mole sauce. Close the lid and continue cooking the ribs until they reach your desired tenderness, which should take approximately 2 more hours.
- When finished, remove the ribs from the Rib Rotisserie and pull them apart once cooled. Top with chopped green onions and Everything Bagel seasoning, then enjoy!