Braden Family Cookbook

Chuck Braden

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Pork Ribs 2                                              Rory Schepisi

3 large racks baby back pork ribs (each about 2 1/2 pounds)

2 tablespoons chili powder

1 cup chicken broth

4 tablespoons soy sauce

1 TBSP Kosher salt

1 TBSP fresh ground pepper

Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat convection oven (back) to 400 degrees F.

Mix salt, pepper and chili powder and equally sprinkle over both side of pork ribs.  Cut each slab or ribs in half  Arrange 3 half racks on each of 2 large rimmed baking sheets or hotel pans. This can be made 1 day ahead; cover and chill. Pour 1/2 cup of broth and 2 tablespoons of soy sauce around ribs on each sheet/pan; cover each with foil. Bake ribs until tender, about 1 hour. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce below or your choice of bbq sauce. This can be made 2 hours ahead. Let stand at room temperature.

Barbecue Sauce:

3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled, minced
2 1/4 cups ketchup ( 1 24 oz low salt bottle)

4 tablespoons chili powder
3/4 cup low-salt chicken broth
3 tablespoons soy sauce
6 tablespoons (packed) dark brown sugar
4 1/2 tablespoons mild-flavored (light) molasses
3 tablespoons red wine vinegar



For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Add garlic into pan and stir 30 seconds. Add the ketchup, broth, 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.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.