Bachan’s Grilled Hot and Spicy Barbecue Ribs

• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1 tsp freshly cracked black pepper
• ½ tsp cayenne
• 1 full rack of baby back ribs
• ½ c Bachan's Hot and Spicy Japanese Barbecue Sauce
• 2 tbsp brown sugar
• 4 cloves garlic, minced

Heat your grill to medium-low (325°F) using only one side if your grill has more than one heating element or placing charcoal on one side of the grill. In a small bowl, mix together the garlic powder, onion powder, salt, pepper and cayenne. Remove the thin membrane from the back of the ribs and discard. Sprinkle the spice mix all over the ribs and rub in. Wrap the ribs in foil and place on the unheated side of the grill, meaty side down. Place the lid on and grill for 2 hours or until tender.

During the last 5 minutes of cooking time, stir together barbecue sauce, brown sugar and garlic in a bowl. Remove the ribs from the grill and let stand. Heat the grill to high and brush oil on the heated side. When the ribs are cool enough to handle, unwrap and cut the rack into easier to handle 3-4 rib sections. Brush the sauce on both sides, then position the rib sections meat side down on the heated, oiled side of the grill. Grill uncovered, keeping an eye on the ribs, until caramelized, about 5-10 minutes, flipping and brushing with additional sauce as needed.

Remove from the grill, let rest, slice into individual ribs, and enjoy. Serve, drizzling with extra barbecue sauce.