Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce
Epicurious.com
Epicurious.com
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Ingredients

  • 5 cloves garlic, minced
  • 1 tablespoon plus 1 teaspoon kosher salt, preferably Diamond Crystal
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon smoked paprika, preferably Pimentón de la Vera*
  • 2 teaspoons ancho or New Mexican chile powder
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon dry mustard, preferably Colman's
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cayenne pepper (optional)
  • 2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)
  • 6 ounces bacon, diced
  • 2 medium onions, finely chopped
  • 5 cloves garlic, minced
  • 2 teaspoons chopped fresh sage leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2 tablespoons smoked paprika, preferably Pimentón de la Vera*
  • 1 tablespoon ancho or New Mexican chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground ginger
  • 1 cup brewed coffee
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons cider vinegar, plus more to taste
  • 1 cup ketchup
  • Few dashes hot sauce, such as Tabasco, plus more to taste
  • 3 fresh or 2 dried bay leaves
  • Kosher salt
  • Equipment: Large, rimmed baking sheet; flat metal cooling rack

Instructions

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