Ingredients
For the ribs
- 2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground white pepper
- 2 racks baby back pork ribs (about 2kg total)
For the BBQ sauce:
- 5 cloves garlic, smashed
- 1 c. ketchup
- 1/2 c. apple cider vinegar
- 1/2 c. dark beer
- 1/4 c. tomato paste
- 1/4 c. light brown sugar
- 1 tbsp. orange juice concentrate
- 1 tbsp. Worcestershire sauce
- 1 tsp. chile powder
- 1 tsp. chipotle in adobo sauce
- 1/2 tsp. ground black pepper
- 1/2 tsp. onion powder
- 1/4 tsp. liquid smoke, optional
Directions
- Make the ribs:
- Preheat oven to 180°. In a small bowl, combine the salt, black pepper, onion powder, garlic powder, cayenne pepper, and white pepper.
- Cut two 18-inch long pieces of foil from a standard aluminum foil pack. Place each rack of ribs on one of the pieces of foil and season all over with the spice mixture.
- Wrap the ribs in the foil, crimping the edges together to form a packet, and arrange the packets in a single layer on a large rimmed baking sheet.
- Bake the ribs until the meat is tender, a knife should easily pierce the meat, 2 to 2 ½ hours. Remove from the oven and let cool slightly.
- Meanwhile, make the BBQ sauce:
- On a cutting board, smash the garlic with ½ teaspoon salt until pureed. Scrape the garlic into a small saucepan and add all the remaining sauce ingredients.
- Bring to a boil over medium-high heat, then reduce the heat to medium-low. Simmer, until thickened and slightly darkened, about 20 minutes. Remove from the heat and set aside.
- Preheat a grill or grill pan over medium-high heat. Oil the grates. Carefully, remove the baked ribs from the foil, the liquid inside will be hot. Brush both sides with the BBQ sauce.
- Grill until sauce is bubbling and ribs are lightly charred, about 4 minutes per side, brushing with more sauce if desired. Serve hot with extra sauce.