Oven-Baked BBQ Ribs

Ingredients

• [Ribs and rub] 2 full racks St Louis-style pork ribs
• [Ribs and rub] 30 g coarse kosher salt
• [Ribs and rub] 15 g ground black pepper
• [Ribs and rub] 15 g garlic powder
• [For grilling] Neutral oil, for the grill grates
• [Onion barbecue sauce] Neutral oil, for sautéing
• [Onion barbecue sauce] 100 g white onion, grated
• [Onion barbecue sauce] 15 g garlic, minced
• [Onion barbecue sauce] 250 g ketchup
• [Onion barbecue sauce] 100 g molasses, or packed brown sugar
• [Onion barbecue sauce] 30 g Worcestershire sauce
• [Onion barbecue sauce] 20 g hot sauce
• [Onion barbecue sauce] 20 g apple cider vinegar
• [Onion barbecue sauce] 20 g yellow mustard
• [Onion barbecue sauce] 5 g chilli powder
• [Onion barbecue sauce] 1 g cayenne pepper

Method

1. Remove the membrane from the back of each rack and cut each rack in half.
2. Mix the salt, black pepper and garlic powder. Rub it over every surface of the ribs.
3. Refrigerate the ribs uncovered for at least 2 hours, preferably 12 to 18 hours.
4. Preheat the oven to 275°F (135°C). Double-wrap each rib section tightly in foil and place on a sheet pan.
5. Roast for 3 to 3 1/2 hours, until the meat has pulled back from the bones and is tender but still holds together.
6. Rest the ribs, still tightly wrapped, for 20 minutes.
7. While the ribs rest, heat a little neutral oil in a saucepan. Cook the grated onion and garlic for about 5 minutes.
8. Add the ketchup, molasses, Worcestershire sauce, hot sauce, vinegar, mustard, chilli powder and cayenne.
9. Bring the sauce to a simmer, then reduce the heat and cook for about 10 minutes, until reduced by roughly one quarter.
10. Heat a grill to high and oil the grates. Char the ribs first on the meat side.
11. Turn the ribs meat-side up, brush with sauce, close the lid and cook for about 2 minutes.
12. Turn briefly sauce-side down to set the glaze. Continue turning and saucing two or three times for about 8 minutes total.
13. Slice between the bones and serve.