- two squares of pork back ribs, 2 kg (4 to 5 lb) in total
- two hundred fifty ml chicken broth
- one tablespoon onion powder
- two teaspoons of paprika
- two tsp garlic powder
- one teaspoon cayenne pepper
- one teaspoon fresh ground black pepper
- °1 teaspoon(s) of salt
- half cup(s) molasses
- half cup(s) ketchup
- two large garlic cloves, finely chopped
- half teaspoon(s) dijon mustard
- one tablespoon cider vinegar
Place the rack in the center of the oven and preheat the oven to three hundred seventy five 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 one 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 two days.
Line a large rimmed baking sheet with aluminum foil for easy cleanup. Bring the oven temperature to four hundred twenty four 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, thirty to thirty five minutes (and fifteen to twenty 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 five 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!