Chase'S Ribs

• 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

1. 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.
2. 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.
3. Position oven rack in middle of oven; preheat to 325 degrees F.
4. 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.

barbecue sauce, extravirgin olive oil, garlic, ketchup, lowsalt, soy sauce, brown sugar, mildflavored, sherry wine vinegar, baby back pork, chili powder

Taken from www.epicurious.com/recipes/member/views/chases-ribs-1259387 (may not work)