Baked Sweet/Sour Soy Ribs
3 tablespoons extra-virgin olive oil
3 garlic cloves
2 ¼ cups ketchup
1 ¾ low salt chicken broth (divided)
8 tablespoons soy sauce (divided)
6 tablespoons dark brown sugar
4 ½ tablespoons mild-flavored molasses
3 tablespoons red wine vinegar
4 large baby back pork ribs (each roughly 2 ½ pounds)
8 tablespoons chili powder (divided)
Kosher salt
Course black pepper
To make BBQ sauce: Heat oil in saucepan over medium heat and then sautee garlic. Mix in ketchup, ¾ cup broth, 5 tablespoons soy sauce, brown sugar, molasses and vinegar. Bring sauce to simmer and the reduce heat to medium-low; reduce to roughly 3 cups (about 15 minutes). Transfer to bowl. Can be made up to a week before.
To make ribs: Sprinkle ribs on both sides with salt, pepper and 1 tablespoon of chili powder. Arrange 2 racks on two large rimmed baking sheets. Can be made up to 1 day ahead; cover and chill. Pull meat out of fridge at least 3 hours before cooking.
Pre-heat oven to 450. Position 1 over rack in top third of over and 1 on bottom third. Pour ½ cup of remaining broth and 3 tablespoons soy sauce around ribs on each sheet. Cover with foil and cook 30 mins; then reverse sheets and cook another 45 mins.
Take ribs out and let stand at room temperature. Cut each rib rack between bones into individual ribs. Brush ribs generously with remaining sauce.
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