Prepare BBQ Sauce: Combine the ketchup, shallots, honey, garlic, vinegar, Worcestershire, TABASCO® Chipotle Sauce, pepper, salt, mustard, allspice and cinnamon in a medium saucepan and bring to a boil. Decrease the heat to low and cook 10 minutes. Remove from the heat and cool to room temperature. Cover and store in refrigerator (can be stored refrigerated up to 1 month).
Prepare Ribs: Heat a grill to 290°F. Remove and discard the sheer white membrane from the underside of the ribs. The membrane will be slippery, so grab it with a kitchen towel to pull it off. Coat the sides of each rib with 4 shakes of TABASCO® Original Red Sauce and liberally season with salt and pepper, patting the seasoning into the meat. Slide the ribs onto a wire rack and put the rack in the grill away from direct heat.
After about 1 hour of cooking, when the juices start to bead up on the meat, lightly brush the ribs on both sides with the Honey-Chipotle BBQ Sauce and rotate the slabs for even cooking. Baste the ribs every thirty minutes. When the ribs are almost tender, after a total of about 2 1/2 hours of cooking, remove from the racks, baste the meat side one final time with a thick coat of sauce and cook a final 30 minutes, bone side down. Remove and rest the ribs at room temperature at least 30 minutes before serving.
Makes 2 racks; 4-6 servings.
Created by Chef Kevin Gillespie