Barbecue Ribs

• Total: 3 hr 35 min – Prep: 1 hr 5 min – Cook: 2 hr 30 min

Ingredients

• 1/4 cup brown sugar
• 2 tablespoons chili powder
• Kosher salt and freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 racks baby back ribs
• 1 cup low-sodium chicken broth
• 2 tablespoons apple cider vinegar 1 cup barbecue sauce

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Directions

1. Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
2. Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
3. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

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