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Ingredients

• 1 cup  dark brown sugar
• 3 tablespoons  kosher salt
• 1 tablespoon  dry mustard
• 1 tablespoon  ground fennel
• 1 tablespoon  freshly ground black pepper
• 1 tablespoon  cayenne pepper
• 1 tablespoon  sweet smoked paprika
• 4   racks baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
• 1 tablespoon  unsalted butter
• 1   small onion, minced
• 3   garlic cloves, minced
• 1 1/2 teaspoons  dried thyme
• 1 cup  ketchup
• 1 cup  cider vinegar
• 1 cup  beef broth
• 1/4 cup  hot sauce
• 1/4 cup  Worcestershire sauce
• 2 tablespoons  unsulfured molasses

Description

The Chef Way: To Create The Flavorings For These Ribs, Donald Link Combines Eight Spices For A Rub And Prepares A Barbecue Sauce With Homemade Pork Stock. The Easy Way: Cut Back The Number Of Spices In The Rub To The Five Essentials, And Use Canned Beef B

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