*INGREDIENTS
°2 squares of pork back ribs, 2 kg (4 to 5 lb) in total
°250ml chicken broth
+dry marinade:
°1 tablespoon onion powder
°2 teaspoons of paprika
°2 tsp garlic powder
°1 teaspoon cayenne pepper
°1 teaspoon fresh ground black pepper
°1 teaspoon(s) of salt
°1/2 cup(s) molasses
°1/2 cup(s) ketchup
°2 large garlic cloves, finely chopped
°1/2 teaspoon(s) dijon mustard
°1 tablespoon cider vinegar
*PREPARATION
Place the rack in the center of the oven and preheat the oven to 375 F (190 C).
Cut the ribs into two sections so they will fit in a single layer in a 10" x 15" (25 x 38 cm) pan, large roasting pan or the bottom of a broiler pan.
Arrange the ribs on the meat side.
Moisten them with the broth and cover the dish with an airtight layer of aluminum foil.
Bake for 1 hour.
Remove the ribs from the roasting pan to cool.
Ribs can be made ahead up to this point, then covered and refrigerated up to 2 days.
Line a large rimmed baking sheet with aluminum foil for easy cleanup. Bring the oven temperature to 425 F (220 C).
Mix the ingredients for the dry marinade.
Pat ribs dry with towelpaper.
Sprinkle the dry marinade over the ribs and press the marinade into the areas where there is more meat, putting just a little on the bone.
Turn over on the bone side so you can easily separate each rib with a knife.
Press the ribs together, meaty side up, in the foil-lined baking sheet.
Bake, uncovered, 30 to 35 minutes (and 15 to 20 minutes more if refrigerated) or until sizzling and nicely browned.
Drain the fat from the plate.
Meanwhile, combine molasses, ketchup, garlic, mustard and vinegar.
Coat the meaty side of the ribs with a third of the sauce.
Return the ribs to the oven for 5 minutes uncovered.
Then turn the ribs on their side and baste them again. Put them back in the oven for 5 minutes. Turn ribs completely over and baste with remaining sauce. Put them in the oven for 5 minutes, until they are nicely glazed.
Stack the ribs on a warmed platter. Serve with fries and coleslaw!
Enjoy !
