|4 racks baby back ribs||2 dried chipotle chile peppers, ground fine (or 2 teaspoons ground chipotle chile powder)|
|2 tea bags lapsang souchang tea||1 dried ancho chile pepper, ground fine (optional)|
|1 tablespoon plus 1 teaspoon salt||6 cups savoy cabbage, shredded|
|1 tablespoon garlic powder||3 cups carrot, julienned (on a mandoline or buy pre-shredded)|
|1 teaspoon black pepper||1 Granny Smith apple, peeled, cored and julienned (on a mandoline or cut by hand)|
|2 teaspoons chili powder||1/4 cup parsley, chopped|
|1/2 teaspoon ground cumin||1/3 cup apple cider vinegar|
|1/2 cup ketchup||1/4 cup sugar|
|1/2 cup molasses||2 tablespoons lemon juice|
|1/4 cup Dijon mustard||2 tablespoons mayonnaise|
|1 can chipotle chiles in adobo sauce||salt and pepper, to taste|
For the dry rub, empty the contents of 2 lapsang souchang teabags into a small bowl. (If the contents are course, grind until fine in a spice grinder or mortar and pestle.) Combine with salt, garlic powder, black pepper, chili powder and cumin. Take the ribs and place them on 2 large sheets of aluminum foil on 2 rimmed baking sheets. Make sure the sheets are long enough that you’ll be able to fold them over and seal the ribs in completely. Coat the front and back of the ribs with the dry rub. Let sit for 20 minutes.
Preheat oven to 275 degrees Fahrenheit. Seal ribs in the foil and bake in the oven for 3 hours.
While ribs are cooking, make the barbeque sauce. Add ketchup, molasses, Dijon mustard, chiles—both in the can and dried—into a bowl. Puree with a hand blender. Set aside.
In a large bowl, toss apple with lemon juice. Add cabbage and carrot to the bowl, and combine all three ingredients. Add the remaining slaw ingredients and toss gently. Season with salt and pepper to taste. Serve at room temperature or chilled.
After ribs have been in the oven for 3 hours, take them out of the oven and open up the aluminum foil. If meat is fork-tender, then baste the meat side with the barbeque sauce and cook uncovered for another 30 minutes. Take the remaining sauce, place in a pan and simmer for 15 minutes.
Cut and serve ribs with slaw and accompanying sauce on the side.
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