Pork Ribs with Barbecue Sauce

Ingredients

• 2 slabs baby-back pork ribs (1 to 1 1/2 pounds each)
• Coarse salt and freshly ground pepper
• Vegetable oil
• for grill
• 1/2 cup Barbecue Sauce
• plus more for serving
• 1 tablespoon olive oil
• 1 small onion
• finely chopped
• 4 garlic cloves
• minced
• 1 tablespoon mustard powder
• 1 teaspoon crushed red-pepper flakes
• 3 tablespoons light-brown sugar
• 2 cups ketchup
• 1 cup Worcestershire sauce
• 1 cup apple-cider vinegar
• 1 tablespoon unsulfured molasses
• 1/4 teaspoon freshly ground pepper
• (makes 3 cups)

Instructions

1. Preheat oven to 400F.
2. Season ribs all over with salt and pepper.
3. Stack slabs on a large piece of heavy-duty aluminum foil; seal tightly, and place on a rimmed baking sheet.
4. Cook until meat is fork-tender, about 1 1/2 hours.
5. Heat grill to medium-high (see page 367 for instructions); lightly oil grates.
6. Remove ribs from foil; brush with sauce, coating rounded side well.
7. Grill until nicely browned, turning once, 3 to 4 minutes.
8. Serve with additional sauce on the side.
9. In a medium saucepan, heat oil over medium.
10. Add onion and garlic; cook, stirring occasionally, until softened and translucent, about 5 minutes.
11. Stir in mustard powder and red-pepper flakes; cook, stirring, 30 seconds.
12. Reduce heat to medium-low; stir in brown sugar, ketchup, Worcestershire, vinegar, molasses, and pepper.
13. Cook, stirring occasionally, until thickened, 5 to 10 minutes.
14. Use immediately, or let cool completely before transferring to an airtight container and refrigerating up to 1 month.
15. Reheat gently before serving.