Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.
Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons
salt and 1 teaspoon pepper. Pour Barbecue Sauce generously on each rack
and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby
backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when
tested
with a fork.
As soon as the ribs are out of the oven, spread them generously with additional
barbecue sauce. Grill right away or refrigerate to grill later.
Place the ribs on the grill ribs-side down, put the lid on top and grill
for 2-3 minutes. Turn the ribs meat-side down, and grill for another 2-3
minutes.
Place on a cutting board and cover tightly with aluminum foil and allow the ribs
to rest for 10 minutes. Cut into ribs and serve hot
with extra barbecue sauce on the side.
BC Barbecue Sauce:
Yield: 1 1/2 quarts
Heat the oil in a large saucepan over low heat, add the onions and cook for 10
to 15 minutes, until the onions are translucent but not browned.
Add the garlic and cook for one more minute. Add the tomato paste, vinegar,
honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder,
cumin and pepper flakes. Bring to a boil, then lower the heat and simmer
uncoveredfor 30 min.