smoke ’em up.

cooking & socializing, entertaining & having a good time have always made me feel connected to my dad – he was the life of the party.  my father was not a perfect man, his barbecue on the other hand…  he had one of those sawed-in-half oil drums with a chimney & would stand there beside it – a marlboro dangling from his mouth & a can of beer in hand.  some of my favorite memories are of those parties we had on sunny days in our backyard with plates of smoky meat, jugs of cold almaden & lots of my dad’s husky laughter.  i think he would like my ribs.

barbecued ribs (serves 6 – 8)
4 T extra-virgin olive oil
3 garlic cloves, peeled
2 C ketchup
1 ¾ C chicken broth, divided
6 T soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 T molasses
3 T red wine vinegar
4 T chili paste (i like sambal oleck)
3 large racks baby back pork ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided

barbecue sauce:
heat oil in medium saucepan over medium heat. press garlic through garlic press into pan. add ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, vinegar & chili paste. bring sauce to a simmer. reduce heat to medium-low & simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. transfer to bowl. set aside.

sprinkle each side of each rib rack with salt, pepper, and 1 T chili powder. arrange racks on 2 large rimmed baking sheets.

position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees.

pour remaining broth and 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. cut each rib rack between bones into individual ribs. brush ribs generously with sauce.

prepare barbecue (medium-high heat) & grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. transfer ribs to a platter.