Prepare the coloradito sauce: Tear open the guajillo and ancho chiles and remove the stems and seeds. Place the chiles in a bowl, add 2 cups of warm water (enough water to cover the chiles), and let the chiles soak until softened, about 15 ...
Presents a guide to choosing, buying, and handling ribs for barbecue, and includes eight techniques for preparation and cooking, recipes for dry rubs and marinades, and tips for cooking ribs at a competition level.