Rory’s Ribs
Here’s a great recipe for ribs from Rory Schepisi, the runner up on The Next Food Network Star a few seasons back. This recipe for ribs was featured on the show and won a spot in Bon Appetit magazine. I’ve been hanging on to the recipe since it was printed in Bon Appetit. I made these ribs last week in an effort to try some of the recipes I keep collecting and forgetting about. I was very pleased with the results, and would definitely make these again. The recipe makes a TON of sauce (or maybe mine just didn’t reduce at much as it should have), but it is delicious. The only thing I would do differently next time would be to bake the sauce on for the last 15 minutes or so in addition to adding it at the end.
Rory’s Ribs
Ingredients:
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, peeled
- 2 1/4 cups ketchup
- 1 3/4 cups low-salt chicken broth, divided
- 7 tablespoons soy sauce, divided
- 6 tablespoons (packed) dark brown sugar
- 4 1/2 tablespoons mild-flavored (light) molasses (I substituted maple syrup)
- 3 tablespoons red wine vinegar
- 4 large racks baby back pork ribs (each about 2 1/2 pounds)
- 8 tablespoons chili powder, divided
For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, 3/4 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. This can be made 1 week ahead. Cover and chill.
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. This can be made 1 day ahead; cover and chill.
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. This can be made 2 hours ahead. Let stand at room temperature.
