2 rack of baby back ribs
1 tablespoon and 1 and 1/2 teaspoons coarse sea salt
1 tablespoon paprika
1 tablespoon ground mustard
1 tablespoon garlic powder
1 and 1/2 teaspoons black pepper
1 and 1/2 teaspoons onion powder
2 teaspoons chipotle chili powder
root beer BBQ sauce:
3/4 cup ketchup
2/3 cup root beer
1/2 cup honey
3 garlic cloves, minced
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
Preheat oven to 300 degrees. Place each rack of ribs on a double layer of aluminum foil.
In a small bowl whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder, and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs in the foil. Place the racks on a rimmed backing sheet and bake for 2 hours and 30 minutes.
Meanwhile, make the BBQ sauce: Place all ingredients in a saucepan and whisk together until combined. Heat over medium and bring to a boil, then reduce to low and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from heat and let sit at room temperature until it cools. Store in a jar in the fridge.
After ribs have been cooking for 2 hours and 30 minutes, gently pour the juice from the foil packets into a glass measuring cup. Whisk in 4 tablespoons BBQ sauce.
Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, clean and lightly oil the grates. Place the ribs (carefully, cause they will fall apart on you!) on the grill and cook for 10-12 minutes, until they are charred and slightly crispy on the outsides, basting occasionally with the BBQ sauce you combined with the juices.
Serve with lots of chilled BBQ sauce!