3 tablespoons sweet paprika
4 teaspoons kosher salt
3 teaspoons light brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
1 1/2 teaspoons dry mustard
1/2 teaspoon cayenne
2 racks St. Louis-cut pork ribs (about 4 1/2 pounds)
2 tablespoons vegetable oil
6 cloves garlic, smashed and roughly chopped
2 tablespoons tomato paste
1 slightly heaping tablespoon chili powder
1 tablespoon paprika
1 teaspoon crushed red pepper
1/4 teaspoon ground allspice
Pinch ground cloves
2 cups ketchup
1/2 cup cider vinegar
1/4 cup dark molasses
1/4 cup firmly packed dark brown sugar
1 tablespoon kosher salt
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon freshly ground black pepper
1 bay leaf
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