Rory'S Ribs

• 3 TBL Extra-Virgin Olive Oil
• 3 Garlic Cloves
• 2 1/4 Cups Ketchup
• 1 3/4 Cups Low-salt Chicken Broth
• 7 TBL Soy Sauce
• 6 TBL (packed) Dk Brown Sugar
• 4 1/2 TBL mild(light) Molasses
• 3 TBL Red Wine Vinegar
• 4 Large Racks Baby Back Pork Ribs (Each About 2 1/2 lbs.)
• 8 TBL Chili Powder

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. (DO AHEAD - Can be made 1 week ahead. Cover and chill.)
2. Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. (DO AHEAD - 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 F. 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. (DO AHEAD - Can be made 2 hours ahead. Let stand at room temperature.)

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Taken from www.epicurious.com/recipes/member/views/rorys-ribs-50078232 (may not work)