Spicy pork ribs

In a small bowl, combine 2 tsp. kosher salt, 1/2 tsp. black pepper, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/8 tsp. cayenne pepper, and 1/8 tsp. white pepper.

Cut two 18-inch long pieces of foil from a standard aluminum foil pack. Place each rack of ribs on one of the pieces of foil and season all over with the spice mixture.

Wrap the ribs in the foil, crimping the edges together to form a packet, and arrange the packets in a single layer on a large rimmed baking sheet.

Preheat oven to 275°. Bake the ribs until the meat is tender, a knife should easily pierce the meat, 2 to 2 ½ hours.

On a cutting board, smash the garlic with ½ teaspoon salt until pureed.

Scrape the garlic into a small saucepan and add 1 c. ketchup, 1/2 c. apple cider vinegar, 1/2 c. dark beer, 1/4 c. tomato paste, 1/4 c. light brown sugar, 1 Tbsp. orange juice concentrate, 1 Tbsp. Worcestershire sauce, 1 tsp. chile powder, 1 tsp. chipotle in adobo sauce, 1/2 tsp. ground black pepper, 1/2 tsp. onion powder.

Bring the sauce to a simmer over medium-high heat, then reduce the heat to medium-low. Simmer until thickened and slightly darkened, about 20 minutes.

Preheat a grill or grill pan over medium-high heat and oil the grates.

Grill until sauce is bubbling and ribs are lightly charred, about 4 minutes per side.

Serve hot with extra sauce.