Ingredients

12-inch regular Dutch oven
8-inch Dutch oven
2-3 pounds baby back ribs
1 cup beef broth
Barbecue sauce:
1 teaspoon salt
3/4 cup dark brown sugar
2 cups beef broth
1/2 cup prepared mustard
1/2 cup white vinegar
1/8 cup (plus a bit more) liquid smoke
1 6-ounce can tomato paste
1/2 cup Worcestershire sauce
1 tablespoon McCormick Hot Mexican Style chili powder
1 teaspoon Louisiana hot sauce
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/2 teaspoon ground cayenne

Directions

Remove skin from back of ribs and any excess fat. Separate ribs by cutting between bones. Simmer ribs in beef broth in a 12-inch regular Dutch oven for approximately 45 minutes or until tender. While ribs are simmering, mix barbecue sauce ingredients in an 8-inch Dutch oven and simmer for approximately 1-1 1/2 hours, using 10 coals on top and six coals on the bottom (replenish coals after 45 minutes). Drain off liquid from ribs. Cover ribs with barbecue sauce and simmer 1 1/2 to 2 hours or until tender, with 14 coals on top and nine coals on bottom (350 degrees). Remove ashes and replenish coals after 45 minutes of cooking time.