InstructionsReset

1. 1.
   Remove the membrane from the ribs and cut each slab in half.
2. 2.
   Mix salt, pepper, and garlic powder. Rub each piece generously, covering every surface. Refrigerate overnight, uncovered.
3. 3.
   The next day…preheat oven to 275°F. Double-wrap the ribs in foil, set on a sheet pan, and roast 3 to 3.5 hours. When done the meat should pull back from the bones and shred with effort, not fall off the bone.
4. 4.
   Rest the ribs 20 minutes packed tightly in the foil.
5. 5.
   While meat rests, make the sauce. For that heat a drizzle of neutral oil in a small saucepan over medium. Cook grated onion and garlic for 5 mins until softened. Stir in ketchup, Worcestershire, hot sauce, vinegar, mustard, cayenne, chili powder, and molasses. Bring to a simmer, then reduce heat to low and cook 10 minutes to reduce by 25%.
6. 6.
   To finish, grill the ribs over high heat on well-oiled grates. Once charred on meat side, flip so meat side is up, slather with sauce, cook lid closed 2 minutes, flip meat so meat/sauce side is touching grate, grill until light char while saucing rib side, flip over, sauce again liberally, and grill 2 ish minutes more. Reduce heat to med-high if your grill cooks super hot. Ideally you sauce 2-3 times allowing a few minutes for glaze to reduce and lacquer up the ribs. Total grill time is around 8 mins.
7. 7.
   Slice between the bones and serve with potato salad or your fav BBQ sides.