Serves 8 Difficulty
5-6 pound baby-back pork ribs
For rub: 1 cup sugar 1/2 cup coarse Kosher salt 1/4 cup onion salt 1/4 cup garlic salt 1/2 cup paprika 1/4 cup chili powder 2 Tablespoons ground pepper 1 teaspoon celery powder 2 teaspoons mustard powder 1 teaspoon coriander 1/2 teaspoon cinnamon
For sauce: 1 Tablespoon garlic, minced 2 Tablespoons scallions, chopped 1/2 Tablespoon unsalted butter 2 cups gf catsup 2 Tablespoons honey 1/3 cup brown sugar 1 Tablespoon pure maple syrup 2 Tablespoons molasses 1/2 cup dry white wine 5 Tablespoons freshly squeezed grapefruit juice 1 teaspoon lime juice 5 Tablespoons port wine 2 Tablespoons worcestershire sauce 1/4 teaspoon key lime juice 3 teaspoons gf hot sauce 1/8 teaspoon ground allspice 1/2 teaspoon marjoram 1/2 teaspoon cumin 1/8 teaspoon nutmeg 1/8 teaspoon five spice powder
Remove membrane from back of rib racks.
Mix all rub ingredients together. Generously rub mixture entirely over ribs and marinate for one hour.
For sauce: In a small skillet, melt butter. Add scallions and garlic; saute scallions until tender and garlic is fragrant.
In a large saucepan combine remaining ingredients. Add scallion mixture. Simmer for 15-20 minutes. Adjust seasonings to taste.
Preheat oven to 325 degrees F.
Wrap ribs in heavy foil and place in a roasting pan. Bake for 1 hour, until meat is tender. Remove from oven, drain off liquids and brush with sauce.
Increase oven temperature to 375 degrees F. Return ribs to pan uncovered, meaty side up. Cook for 15 minutes, until sauce is bubbling. Brush on more sauce and bake for 15 more minutes.