Rory Schepisi's Prize Winning Ribs

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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 vinegar
• 4 large racks of baby-back lamb ribs (each about 2 1/2 pounds)
• 8 tablespoons chili powder, divided

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.