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Step 1
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| Preheat grill to medium heat (~300F). |
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Step 2
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| Make rub by mixing garlic powder, black pepper, sea salt, onion powder, paprika, cumin, and cayenne. Trim the membrane sheath from the underside of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Season both sides of ribs with rub mix. Gently drizzle with Chipotle and Persian Lime olive oils. Rub into seasoned meat. Place ribs on grill with meaty side up and cook 45 minutes. Do not lift lid during this time. |
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Step 3
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| While ribs are cook, make barbecue sauce. Sweat minced sweet onion in olive oil over low heat until translucent and cooked, slightly browned. Add 18 year-aged balsamic and cook three minutes until slightly reduced. Add tomato sauce, ketchup, lime juice, Worcestershire sauce, and mustard. Stir to combine well. Stir in brown sugar and garlic powder. Continue cooking over low heat for 10 minutes. |
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Step 4
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| Brush ribs with barbecue sauce, and grill an additional 10-15 minutes. Let rest 10 minutes before serving. |
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