![Spicy and Sticky Baby Back Ribs](https://cdn.statically.io/img/www.foodandwine.com/thmb/8ZSbNCX4os717dywDixm-Echg-0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200905-xl-spicy-and-sticky-baby-back-ribs-95b1e87e7c3847308519f51f183bb06b.jpg)
Ingredients
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1 cup dark brown sugar
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3 tablespoons kosher salt
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1 tablespoon dry mustard
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1 tablespoon ground fennel
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1 tablespoon freshly ground black pepper
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1 tablespoon cayenne pepper
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1 tablespoon sweet smoked paprika
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4 racks baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
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1 tablespoon unsalted butter
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1 small onion, minced
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3 garlic cloves, minced
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1 1/2 teaspoons dried thyme
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1 cup ketchup
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1 cup cider vinegar
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1 cup beef broth
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1/4 cup hot sauce
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1/4 cup Worcestershire sauce
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2 tablespoons unsulfured molasses
Directions
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In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
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Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.
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Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
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Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.
Make Ahead
The roasted ribs and barbecue sauce can be refrigerated separately for up to 4 days. Return to room temperature and broil just before serving.
Suggested Pairing
Juicy, berry-rich Zinfandel.