Ingredients
For the ribs
- 5 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 tablespoon packed dark brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons ancho or 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 pork spareribs (about 7 pounds total)
For the barbecue sauce
- 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
Preparation
Prepare the rub and bake the ribs:
In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.
In a small bowl, combine the garlic, salt, brown sugar, smoked paprika, chile powder, black pepper, sage, thyme, dry mustard, cumin, coriander, ginger, and cayenne pepper if using. Generously coat the ribs with the rub then wrap each slab in a double layer of plastic wrap and let them sit at room temperature for up to 2 hours. DO AHEAD: To develop maximum flavor, place the ribs, coated in the rub, in the refrigerator and chill at least 12 hours and up to 24 hours.
Preheat
the oven to 325°F.
Line
a large rimmed baking sheet with foil. If you have a flat metal cooling rack,
arrange it in the baking sheet and place the ribs, bone side down, on the rack.
If you don't have a rack, place the ribs, bone side down, directly on the
foil-lined baking sheet. Bake the ribs until the meat is tender and starting to
pull away from the bones, 1 1/2 to 2 hours. At this point, the ribs are ready
to be served, but we recommend taking the time to finish them on the grill (or
in the broiler), while glazing with homemade barbecue sauce. DO AHEAD: Ribs
can be baked ahead of time and kept, wrapped in foil, at room temperature for 4
to 6 hours, before finishing them on the grill.
While the ribs are baking, make the barbecue sauce:
In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.
In a heavy, medium saucepan over moderately low heat, cook the bacon until the fat renders and the bacon starts to brown, about 10 minutes—do not let the bacon get crispy. Add the onions and continue cooking, covered and stirring occasionally, until the onions are soft and translucent, about 10 minutes. Add the garlic, sage, and thyme and cook, stirring occasionally, for 1 minute. Add the smoked paprika, chile powder, cumin, black pepper, and ginger and cook, stirring, for 1 minute. Add the coffee, brown sugar, yellow mustard, Worcestershire sauce, and vinegar and stir well to combine. Raise the heat to moderate and bring the sauce to a boil, scraping the saucepan with a wooden spoon to remove any browned bits from the bottom. Add the ketchup, hot sauce, and bay leaves, then lower the heat to moderately low and simmer the sauce until it's thick enough to coat the back of a spoon but isn't as thick as ketchup, about 30 minutes. Taste the sauce and add more vinegar or hot sauce to taste and season with salt and pepper. Remove and discard the bay leaves. DO AHEAD: BBQ sauce can be made ahead and stored, in an airtight container in the refrigerator, up to 2 weeks. Warm the sauce gently on the stove before using.
