Ingredients Jump to Instructions ↓

  1. 1/2 cup dark brown sugar

  2. 1 1/2 tbsp. kosher salt

  3. 1 1/2 tsp. dry mustard

  4. 1 1/2 tsp. pepper

  5. 1 1/2 tsp. cayenne pepper

  6. 1 1/2 tsp. smoked paprika

  7. 1812 g each 1 tbsp. butter

  8. 1 small onion, peeled and minced

  9. 3 cloves garlic, peeled and minced

  10. 1 1/2 tsp. dried thyme

  11. 1 cup ketchup

  12. 1 cup cider vinegar

  13. 1 cup beef broth

  14. 1/4 cup Tabasco sauce

  15. 1/4 cup Worcestershire sauce

  16. 2 tbsp. molasses

Instructions Jump to Ingredients ↑

  1. Stir together the brown sugar, salt, mustard, pepper, cayenne and paprika in a small bowl. Place the ribs on 2 rimmed sheet pans. Sprinkle the spice mixture over the ribs and press in. Cover the ribs with foil and refrigerate overnight.

  2. Preheat the oven to 250 degrees. Pour off and liquid from the ribs. Roast the ribs, covered, about 3 hours until the meat is tender but not falling off the bone. Meanwhile, melt the butter in a medium saucepan. Add the onion, garlic and thyme and cook about 5 to 8 minutes until softened, stirring frequently. Stir in the ketchup, vinegar, broth, Tabasco, Worcestershire and molasses and bring to a boil. Reduce the heat to low and simmer the sauce about 30 minutes until thickened, stirring occasionally.

  3. Preheat the broiler. Brush the sauce all over the roasted ribs and broil about 10 inches from the heat. Broil the ribs about 10 minutes until browned, turning occasionally and basting with sauce. Transfer the ribs to a cutting board and let stand 5 minutes before cutting into individual ribs. Serve immediately with any remaining sauce.


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