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Chile Ancho & Plum Sauce (2 pack)

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Baby back Ribs

1 rack of baby-back pork ribs

1 bottle Patricia Quintana´s Chile Ancho and Plum Sauce

Salt and pepper to taste

4 Yellow corns

PREP: 5 min
COOK TIME: 20 hrs
SERVINGS: 4 people

Heat grill on low to medium (250 degrees) or prepare charcoal grill.
Put a large sheet of foil on the counter and place the ribs meat side down.
Marinate ribs with Patricia Quintana Chile Ancho and Plum Sauce (at least 2 hours)
Season with salt and pepper.
Place the ribs towards the rear of the grill (away from the burner). Leave them there for 2 hours.
After 2 hours, open the foil and coat with Chile Ancho and Plum Sauce. Re-seal and let them cook for 2 more hours.
After the 2 hours. Open the foil and turn up the heat (so it makes a nice char, 5-10 minutes)
Enjoy with grilled yellow corns.