Classic Barbecue Pork Ribs with Smoky Bacon Barbecue Sauce
INGREDIENTS
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5 cloves garlic, minced
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1 tablespoon plus 1 teaspoon kosher salt, preferably Diamond Crystal
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1 tablespoon packed dark brown sugar
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1 tablespoon smoked paprika, preferably Pimentón de la Vera*
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2 teaspoons ancho or New Mexican chile powder
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2 teaspoons freshly ground black pepper
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2 teaspoons chopped fresh sage leaves
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1 teaspoon chopped fresh thyme leaves
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1 teaspoon dry mustard, preferably Colman's
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon ground ginger
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1/2 teaspoon cayenne pepper (optional)
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2 slabs St. Louis–style pork spareribs (about 7 pounds total) or 2 slabs pork spareribs (about 8 pounds total)
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6 ounces bacon, diced
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2 medium onions, finely chopped
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5 cloves garlic, minced
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2 teaspoons chopped fresh sage leaves
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1 teaspoon chopped fresh thyme leaves
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2 tablespoons smoked paprika, preferably Pimentón de la Vera*
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1 tablespoon ancho or New Mexican chile powder
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1 teaspoon ground cumin
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1 teaspoon freshly ground black pepper
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1/2 teaspoon ground ginger
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1 cup brewed coffee
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2 tablespoons packed dark brown sugar
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2 tablespoons yellow mustard
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1 tablespoon Worcestershire sauce
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2 tablespoons cider vinegar, plus more to taste
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1 cup ketchup
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Few dashes hot sauce, such as Tabasco, plus more to taste
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3 fresh or 2 dried bay leaves
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Kosher salt
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*Smoked paprika is available at most supermarkets. Pimentón de la Vera is a sweet red chile grown in the La Vera valley of western Spain, and slowly smoke-dried before being ground into a powder. It's available at specialty food stores and onlin
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Equipment: Large, rimmed baking sheet; flat metal cooling rack
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