1

To make the sauce: In a medium skillet over medium heat, toast the almonds until golden brown, 3 to 5 minutes, stirring occasionally. Transfer the almonds to a food processor. Remove the stems from the chiles, make a slit down the side of each one with scissors, and remove the veins and seeds. Flatten the chiles and place them in the skillet over medium heat. With a spatula hold the chiles flat for 5 seconds, turn over and repeat for another 5 seconds. Transfer the chiles to a medium bowl and soak in hot water for 15 minutes. Remove the chiles, squeeze out the excess water, and then roughly chop [you should have about 1/4 cup]. Place the chiles and the remaining sauce ingredients in the food processor with the almonds. Process to create a coarse puree.

2

Trim any excess fat from the ribs. Allow to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with oil and season with the salt and pepper. Sear the ribs over Direct Medium heat until well marked, about 10 minutes [watch for flare-ups], turning once. Move the ribs over Indirect Low heat and cook until barely pink in the center, about 1 hour. After about 45 minutes over Indirect Low heat, lightly brush the ribs with some of the sauce. Continue to grill for another 15 minutes, turning once and brushing with more of the sauce. If the thinner ribs are getting too brown, remove them from the grill earlier. Let the ribs rest for about 10 minutes before serving. Cut each rib in half and serve with the remaining sauce on the side.