Barbecue Sauce and Ribs:
3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 1/4 cups kitchup
1 3/4 cups low-salt chicken broth, divided
7 tablespoons soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 1/2 tablespoons molasses
3 tablespoons red wine vinegar
4 large racks baby back pork ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided
Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. Can be made 1 week ahead. Cover and chill.
Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 rack on each of 2 large roasting pans. Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450 degrees F. Pour 1/2 cup of remaining broth and 2 tablespoon of re3maining soy sauce around ribs in each pan; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual servings. Brush ribs generously with sauce. Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.
GRILLED CANTALOUPE
1 whole cantaloupe, rinsed, cut in half, seeded, each half cut into 1/2-inch slices
Honey
Cayenne pepper
Grill cantaloupe slices on 1 side until showing grill marks, about 3 minutes. Mound, grilled side up, on platter. Brush with honey, sprinkle with cayenne.