This is the result of a lifetime pursuit to duplicate Flint's BBQ spare ribs from Oakland, California. It's not even close...but it's still pretty tasty. Read the full story here.
Buy two racks of pork spare ribs, cut St. Louis style.
Preheat oven to 275.
Remove the white membrane from the back of the rack.
Season the racks with seasoning salt, such as Lawry’s.
Cover a baking sheet with tinfoil. Place the racks in and cover tightly with more foil. Roast in the oven for approximately 3 hours or until the internal temperature reaches 190. Remove from the oven and peel back the top layer of tin foil. Cover the ribs liberally with KB Sauce, or a BBQ sauce of your choosing. Turn the oven to 400 degrees. Put the uncovered ribs back into the oven for 15-20 minutes. Take out and let rest for 20 minutes before carving off ribs. Serve with a side of sauce, Japanese potato salad or macaroni salad and sour pickles.
KB Sauce
In a sauce pan, sauteé one large shallot and five cloves of garlic, finely minced, in two tablespoons of olive or avocado oil and a quarter stick of unsalted butter. When the vegetables become fragrant, remove from heat.
In a bowl, combine 1.5 cups of organic ketchup, 5 tablespoons of molasses, 2 tablespoons of Worcestershire sauce, 3-4 tablespoons of apple cider vinegar, 1 tablespoon Dijon mustard, 2 tablespoons Chipotle adobo sauce, 1-2 ounces of high quality, sugar-free baking chocolate, 1 teaspoon mustard powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon turmeric, and a grind of black pepper and sprinkling of red pepper flakes. When blended, pour into sauce pan and return to heat. Cook on a lower simmer for 30-40 minutes. Add salt to taste.