Ingredients
2cupswater
½cupsoy sauce
½cupdark brown sugar,packed
3tbsppaprika,smoked
2tspsalt
2tspblack pepper
1tspcayenne powder
1tspallspice,ground
1tspginger,powdered
1½tspgarlic powder
4sprigsfresh thyme
1lemon,zested
2slabspork ribs
1tbspgrapeseed oil
1poblano chili,chopped
1red onion,chopped
2clovesgarlic,chopped
1ginger,1-inch, peeled, chopped
salt,to taste
1¼cupschicken broth
1cupketchup
12ozbeer,(1 bottle)
½cupcoffee
⅓cupapple cider vinegar
¼cupmolasses
¼cupsoy sauce
1lemon,juiced
Preparation
Whisk together all the rub ingredients in a small bowl.
Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with the meat side up.
Cover with plastic wrap and refrigerate overnight.
For the BBQ sauce, heat the oil in a large pot or dutch oven over medium-high heat.
Add the poblano chili, red onion, garlic, ginger, and a pinch of salt, then cook until the onions begin to soften.
Add the remaining sauce ingredients and bring the mixture to a simmer.
Turn the heat down to medium-low and cook at an active simmer for about 30 to 45 minutes, until the mixture is reduced to about 2 cups,
Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
Preheat the oven to 275 degrees F.
Uncover the ribs. Spread 1 cup of the BBQ sauce over each rack of ribs.
Keeping them raised over the baking sheet on the wire rack, pour water into the bottom of the baking sheet.
Bake in the preheated oven for 3 to 3 ½ hours.
Remove the ribs from the oven and preheat the broiler to high.
Broil the ribs for 5 to 10 minutes to finish, until the sauce caramelizes.
Cut into individual ribs.
Enjoy!
