Categories: Pork
Ingredients
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- 1/2 cup light brown sugar
- 1/4 cup adobo sauce (from a can of chipotle peppers)
- 2 racks baby back ribs (about 5 lbs. total)
- 3 cups chicken broth
- 1 cup ketchup
- 1 tbsp apple cider vinegar
- 2 tsp Worcestershire
Directions
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Preheat the oven to 300. Mix together the salt, garlic powder, onion powder, pepper, 1/4 cup brown sugar and 3 tbsp of the adobo sauce. Loosen the membrane on the back of each rib rack with a paring knife, then pull it off. Brush the chipotle mixture all over the ribs and place on a rack in a flame-proof roasting pan, bone-side down.
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Add the chicken broth to the roasting pan, cover with foil and roast until the ribs are tender and the bones are starting to poke out of the ends, 2 to 2 1/2 hours. Remove the foil and lay it out on a cutting board. Carefully transfer the ribs to the foil and set aside.
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Remove the roasting rack and place the roasting pan over medium heat. Bring the liquid to a boil, whisking, then cook until reduced by half, 10-12 minutes. Add the remaining 1/4 cup brown sugar and 1 tbsp adobo sauce, the ketchup, vinegar, and Worcestershire and simmer until thick and glazy, 6-8 more minutes. Remove 1 cup of the sauce to a bowl and set aside for serving.
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Preheat the broiler or heat a grill to medium high. Brush the ribs with the sauce. If broiling, set the ribs bone-side down on a foil-lined baking sheet and broil until glazed and a little charred in spots, about 6 minutes. If grilling, grill the ribs until well marked, brushing with more sauce as necessary, 1 to 2 minutes per side. Serve with the reserved sauce.