Oven-Baked BBQ Ribs

Ingredients

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

Method

1. Remove the membrane from the back of each rack and cut each rack in half.
2. Mix the salt, pepper and garlic powder. Rub all over the ribs and refrigerate uncovered for at least 2 hours, preferably 12–18 hours.
3. Heat the oven to 135°C/275°F. Double-wrap each rib section tightly in foil and place on a tray.
4. Roast for 3–3½ hours, until the meat has pulled back from the bones and is tender but still holds together.
5. Rest the wrapped ribs for 20 minutes.
6. Meanwhile, heat a little neutral oil in a saucepan. Cook the grated onion and garlic for about 5 minutes, until softened.
7. Add the ketchup, molasses, Worcestershire sauce, hot sauce, vinegar, mustard, chilli powder and cayenne.
8. Bring to a simmer, reduce the heat and cook for about 10 minutes, reducing the sauce by roughly one quarter.
9. Heat a grill to high and oil the grates. Char the ribs first on the meat side.
10. Turn meat-side up, brush with sauce, close the lid and cook for about 2 minutes. Turn briefly sauce-side down to set the glaze.
11. Continue turning and saucing two or three times, for about 8 minutes total, until lacquered and lightly charred.
12. Slice between the bones and serve.