- 6 Pounds beef back ribs, membrane removed
- 6 cloves garlic, finely minced
- 1/2 Cup water
- 1 Cup chopped cilantro leaves
- 1/2 Cup white vinegar
- 1/2 Cup chilies in adobe sauce
- 1 Teaspoon ground cinnamon
- 1/2 Cup tomato sauce
- 1/2 Cup honey
Combine honey, water, vinegar, chilies in adobe sauce, tomato sauce, ground cinnamon, chopped cilantro, and garlic in a food processor, mixing until smooth.
Coat the ribs evenly with half of the sauce. Marinate for 8 hours or overnight. Reserve remaining sauce.
Preheat an electric smoker bringing the temperature to 200º to 220º. Prepare cooking grate; lay ribs meaty side up in the center of the smoker or stand them upright in a rib rack.
Cover the smoker and regulate heat to stay at medium. Once an hour brush the ribs with some of the reserved marinade. Smoke for 3 hours or until meat begins to shrink away from bones.
Serve with remaining sauce.