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

1. 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.

2. 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.

3. 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.

4. 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.

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