Prep 1 hr
Cook 1 hr 30 mins
She beat out eight other contestants on The Next Food Network Star to win the Bon Appetit cover challenge with this recipe. I've made it once for a party and it was a hit!
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled
- 2 1⁄4 cups ketchup
- 1 3⁄4 cups low sodium chicken broth, divided
- 7 tablespoons soy sauce, divided
- 6 tablespoons packed dark brown sugar
- 4 1⁄4 tablespoons mild-flavored molasses (light)
- 3 tablespoons red wine vinegar
- 4 large racks of baby-back pork ribs (each about 2 1/2 pounds)
- 8 tablespoons chili powder, divided
- Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. Can be made 1 week ahead. Cover and chill.
- Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoons chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. Can be made 1 day ahead; cover and chill.
- Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.