Serves: Serves 8
- 4 teaspoons ancho chile powder
- 4 teaspoons coarse kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 3 racks baby back pork ribs (about 5¾ pounds total)
- 1 tablespoon rendered bacon fat or vegetable oil
- 1 large onion, minced
- 2 cups orange juice
- 1 cup apple cider vinegar
- 2/3 cup tomato paste (preferably organic)
- ½ cup (packed) golden brown sugar
- 6 tablespoons mild-flavored (light) molasses
- ¼ cup ancho chile powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
Cut racks between bones into individual ribs. Working in batches, toss ribs in large bowl with 1½ cups barbecue sauce to coat. Transfer ribs to heavy large rimmed baking sheet and roast until glazed and heated through, about 35 minutes. Transfer to platter and serve with remaining warm barbecue sauce.
The ribs can also be grilled after they’re coated in the barbecue sauce rather than being roasted again. Prepare the barbecue (medium-low heat). Cut the racks between the bones into individual ribs and transfer to another heavy large roasting pan. Pour the barbecue sauce over the ribs and toss to coat. Grill until heated through and glazed, turning frequently, about 10 minutes.
*Available in the spice section of many supermarkets and at Latin markets.
Preheat oven to 350° F. Mix first 5 ingredients in small bowl to blend. Arrange rib racks in heavy large roasting pan, overlapping slightly, if necessary. Sprinkle spice mixture all over ribs, about 1 generous tablespoon per rack. Roast uncovered until meat is very tender when pierced between bones with thin sharp knife, about 1½ hours. Cool slightly. Maintain oven temperature.Barbecue Sauce
Melt bacon fat in heavy large saucepan over medium heat. Add onion and sauté until tender, about 10 minutes. Add orange juice and all remaining ingredients and simmer until sauce thickens slightly and reduces to 3 cups, about 40 minutes.