Categories: Pork
Ingredients
- 3- 1 lb racks baby back pork ribs
- Juice of 1 lemon
- Kosher salt and black pepper
- 1/2 cup lager-style beer
- 4 tbsp unsalted butter
- 8 garlic cloves, thinly sliced
- 1 tbsp chipotle chile powder
- 1 cup Thai sweet chile sauce
- 2 tbsp packed light brown sugar
- 1/3 cup rice vinegar
Directions
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Preheat oven to 325. Put ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 tsp salt and 1/2 tsp pepper. Place the ribs bone-side down in a large roasting pan, then add the beef. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
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Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes.
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Remove the ribs from the oven; increase the temp to 400. Uncover the pan; carefully pour out the cooking liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes.
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Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss.