Make the sauce: Combine the garlic, chili powder, cayenne, allspice, 1/2 teaspoon salt and 1 teaspoon black pepper in a bowl. Whisk the ketchup, 1 cup water, the vinegar, mustard, molasses, brown sugar and Worcestershire sauce in a separate bowl.
Heat the vegetable oil in a medium saucepan over medium-high heat. Add the garlic mixture and cook, stirring, until the oil turns brick red, about 1 minute. Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, 30 minutes.
Make the ribs: Soak 1 heaping cup hickory, mesquite or apple-wood chips in water, at least 30 minutes. Prepare a grill for indirect cooking over medium-low heat (about 250 degrees F): On a charcoal grill, bank the coals to one side; on a gas grill, turn on only one side of the burners. Cover the grate on the cooler side of the grill with aluminum foil. Close the grill lid.
Position the ribs on a cutting board, meat-side down. Slip a small knife between the bone and membrane, then gently pull off the membrane. Sprinkle the racks with 1 teaspoon each salt and black pepper on both sides.
Drain the wood chips. For a charcoal grill, scatter the chips directly over the hot coals; for a gas grill, put the chips in a smoker box and position over direct heat.
Put the ribs meat-side up on the foil on the cooler side of the grill. Close the grill lid; bring the temperature back up and cook the ribs, undisturbed, 3 hours. (For a charcoal grill, adjust the vents, or add more hot, ashed-over coals as needed to maintain consistent heat.)
Remove the ribs and close the lid. Wrap each rack tightly in foil, then return to the cooler side of the grill, meat-side down; close the lid and grill 2 more hours.
Remove the ribs and carefully unwrap. Return to the cooler side of the grill, meat-side up; cook, basting generously with the sauce halfway through, until the meat is tender, about 1 more hour. Remove the racks and let rest a few minutes before slicing. Serve with the remaining sauce.
Photograph by Con Poulos

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1987.54 Kcal (8321 kJ)
Calories from fat	1230.9 Kcal
		% Daily Value*
Total Fat	136.77g	210%
Cholesterol	275.91mg	92%
Sodium	3136.15mg	131%
Potassium	475.65mg	10%
Total Carbs	93.72g	31%
Sugars	33.59g	134%
Dietary Fiber	5.53g	22%
Protein	101.98g	204%
Vitamin C	22.4mg	37%
Iron	8.4mg	47%
Calcium	123.2mg	12%

Amount Per 100 g
Calories	263.52 Kcal (1103 kJ)
Calories from fat	163.2 Kcal
		% Daily Value*
Total Fat	18.13g	210%
Cholesterol	36.58mg	92%
Sodium	415.81mg	131%
Potassium	63.06mg	10%
Total Carbs	12.43g	31%
Sugars	4.45g	134%
Dietary Fiber	0.73g	22%
Protein	13.52g	204%
Vitamin C	3mg	37%
Iron	1.1mg	47%
Calcium	16.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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