We like to say that our mole is not limited to how you've had it in the past. Creativity is inherent in cooking. So we love it when we get in pictures from our customers that show just that, a new take on Mole. 

This weeks mole idea is from our friend Eric in Montana.  He sent us this this picture of something mouth-watering he did with his  Mole sauce They are Mole Ribs! Made with Guelaguetza's black mole. Eric tells us:" Your mole paste is fantastic and I'll certainly be using it again." His Recipe for the ribs:  I covered the babyback ribs with a rub (below), foil wrapped them, and baked them at 200 for two hours. I transferred them to the charcoal grill for an hour of indirect heat, applying the sauce in the last 20 minutes.

Note: I don't tend to measure things, so sorry for the lack of specificity on ingredient quantity.

Rub: Chili powder, brown sugar, cayenne pepper, cumin, kosher salt, black pepper, chipotle pepper, cinnamon, onion powder, garlic powder, coffee grounds

Thanks Eric!

We look forward to sharing more unique ideas with you guys, so keep sharing with us, so that we may share with the world. You can reach us through Twitter: @LaGuelaguetza or through Instagram: @LaGuelaguetza using our hashtag: #ilovemole