2racks pork baby back ribs, divided in halfFor drizzling:canola oil or grapeseed oil1 tbsp sea salt flakes4 eachflat-leaf parsley and thyme sprigs4garlic clovesBarbecue sauce260 ml balsamic vinegar240 mltomato sauce190 mlbeer85 gm (¼ cup)honey55 gm (¼ cup, firmly packed) brown sugar40 gm seeded mustard ½ Spanish onion, finely chopped2garlic cloves, finely chopped2 tspmolasses2 tsp Worcestershire sauce1 tsp Tabasco
Preheat oven to 180C. Place four 60cm lengths of foil shiny-side up on a work surface. Place a rib rack on each, drizzle with a little oil and rub into the ribs. Scatter each with 1 tsp salt and one-quarter of the herbs and garlic, wrap tightly to enclose, place on an oven tray and roast for 30 minutes. Reduce oven to 120C and roast until meat is fork-tender (1-1½ hours). Open foil and stand for 15 minutes.
Meanwhile, for barbecue sauce, combine ingredients and 250ml water in a large saucepan over medium-high heat, then bring to the simmer. Reduce heat to low and stir occasionally until thick and well-flavoured (1½-2 hours).
To serve, brush ribs with barbecue sauce, thickly slice and serve warm with remaining sauce. Barbecue sauce will keep refrigerated for a month.