Ingredients
Barbecue Sauce:
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 cups ketchup
2 cups low-salt chicken broth, divided
7 tablespoons soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 tablespoons mild-flavored (light) molasses
3 tablespoons sherry wine vinegar
4 large racks baby back pork ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided
Preparation
For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 1 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl.
Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. In a large roasting pan, over a generous amount of foil (will eb wrapped around the ribs) arrange racks to fit. Position oven rack in middle of oven; preheat to 325 degrees F.
Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs; wrap foil around racks to enclose. Bake ribs 3 hours. Uncover; cool slightly. Indoors: arrange racks on 2 foil lined baking sheets. Pour sauce evenly over ribs and broil for 5 to 10 minutes. Outdoors: cover ribs with sauce and grill long enough to caramelize the sauce.
