Ingredients
Ribs:
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2 (approximately 1 kilogram each) racks baby back ribs
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2 tablespoons dark brown sugar
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1 tablespoon dry mustard powder
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2 teaspoons smoked paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
Sauce:
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1 tablespoon canola oil
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1 small yellow onion, finely diced
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Kosher salt
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Freshly ground black pepper
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3 garlic cloves, minced
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1 teaspoon chili powder
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1/2 teaspoon smoked paprika
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1/4 cup beer or water
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1 cup ketchup
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1/4 cup yellow mustard
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1/4 cup apple cider vinegar
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2 tablespoons Worcestershire sauce
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2 tablespoons brown sugar
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2 tablespoons molasses
Directions
- Preheat your oven to 350°F and line a large rimmed baking sheet with aluminum foil. Place a roasting rack onto the baking sheet and set aside.
- Remove the silver skin from the underside of the ribs by inserting a paring knife under the slightly translucent membrane, firmly pinching it between your fingers, and pulling it away from the ribs. Discard the silver skin and prepare the dry rub for the ribs.
- In a small bowl, mix together brown sugar, mustard powder, smoked paprika, garlic powder, onion powder, salt, and pepper, sprinkle evenly over both sides of the racks, and rub into the ribs. Transfer the ribs to the prepared sheet, cover tightly with aluminum foil, and bake until the ribs are tender, about one hour and 15 minutes.
- Meanwhile, make the sauce by heating the oil in a medium saucepan over medium heat. Add in the onions, season with salt and pepper, and cook until soft, about five minutes. Add in the garlic, chili powder, and smoked paprika, and cook for an additional minute or two just to lightly brown the garlic. Carefully pour in the beer or water and scrape any bits off of the bottom of the pan. Stir in the ketchup, mustard, vinegar, Worcestershire sauce, brown sugar, and molasses and bring the mixture to a low boil. Reduce the heat to low, cover, and simmer for 35 minutes, stirring occasionally.
- When the ribs are tender, remove the foil from the top and turn the broiler to high. Broil the ribs in centre of oven until slightly charred, about 5 to 8 minutes, flipping halfway. Baste the bone side of the ribs and continue to broil until caramelized, about five minutes, then flip and baste the meaty side and broil until this side is also caramelized, about another five minutes.
- Set ribs aside to rest for five to ten minutes before cutting into portions and serving with the remaining sauce.
