Is there anything more all-American than barbecue sauce? We didn’t think so. This ribs recipe takes a little extra labor to reach your finished product, but the effort it totally worth it.
- 3 tablespoons kosher salt
- 2 tablespoons chili powder
- 2 tablespoons ground coriander
- 1 tablespoon ground caraway
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 2 teaspoons ground mustard
- 1 teaspoon freshly ground black pepper
- 2 baby-back pork ribs (full racks, about 5 to 6 pounds)
- 1/2 cup harissa (Cava)
- 2 containers ketchup (‘Chups Spicy Pineapple)
- 1/2 cup water
- 1/2 cup dark molasses (or light, not blackstrap)
- 4 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon mustard powder
- Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.
- Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.
- Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. Repeat with the second rack.