Recipe courtesy Rory Schepisi, The Next Food Network Star contestant
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2-1/4 cups ketchup
1-3/4 cups low-salt chicken broth
7 tablespoons soy sauce
6 tablespoons (packed) dark brown sugar
4-1/2 tablespoons mild-flavored (light) molasses
3 tablespoons red wine vinegar
4 large racks baby back pork ribs (each about 2-1/2 pounds)
8 tablespoons chili powder, divided
For Barbecue Sauce: Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Add the ketchup, broth, soy sauce, brown sugar, molasses, and vinegar. Bring sauce to a simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. This can be made 1 week ahead. Cover and chill. Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets. This can be made 1 day ahead; cover and chill.
Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F. Cover each tray with foil. Bake ribs for 2 hours, or until tender. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce. This can be made 2 hours ahead. Let stand at room temperature. Serve.