Ingredients

Ribs

Six 12-ounce bottles lager

3 racks baby back ribs (3 1/2 pounds), each rack cut in half

2 carrots, coarsely chopped

2 celery ribs, coarsely chopped

1 large onion, coarsely chopped sauce

Sauce

1/4 cup rendered bacon fat

1 medium onion, coarsely chopped

5 large garlic cloves, coarsely chopped

1/4 cup finely chopped fresh ginger

1 cup fresh orange juice

1 cup ketchup

3/4 cup cider vinegar

3/4 cup light brown sugar

1/2 cup strong-brewed coffee

1/2 cup sambal oelek or other Asian chile sauce

1/2 cup unsulfured molasses

1/2 cup tamarind concentrate (see Note)

1/2 cup Dijon mustard

1/2 cup Worcestershire sauce

Kosher salt and freshly ground pepper

Vegetable oil, for brushing

Preparation

  1. In a large pot, combine the lager, baby back ribs, carrots, celery and onion and bring to a boil. Simmer over low heat, turning the ribs a few times, until the ribs are tender, about 1 1/2 hours. Transfer the ribs to a work surface and let cool. Cut in between the ribs at 2-rib intervals.

  2. In a large saucepan, heat the bacon fat. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the garlic and ginger and cook for 5 minutes longer. Whisk in the orange juice, ketchup, vinegar, brown sugar, coffee, sambal oelek, molasses, tamarind concentrate, mustard and Worcestershire sauce and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 45 minutes. Season with salt and pepper. Working in batches, puree the sauce in a food processor.

  3. Light a grill. Brush the ribs with oil. Grill over moderate heat, turning, until lightly browned, about 5 minutes. Brush the ribs with the sauce and grill, turning and brushing with more sauce, until richly glazed and browned, about 2 minutes longer. Serve the ribs with extra sauce for dipping.

Make Ahead - The cooked ribs can be refrigerated in their braising liquid overnight and reheated gently before grilling. The sauce can be refrigerated for up to 1 week.

Notes Tamarind concentrate is available at Asian markets and at specialty food stores.