Ina shares her secret for flavorful, tender ribs and a tasty barbecue dipping sauce!
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Foolproof Ribs with Barbecue Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Overall: 3 hr
Active: 25 minutes
Yield: 6 servings

Active ingredients

5 pounds Danish infant back ribs (4 racks) or St. Louis ribs (2 racks).
Kosher salt and newly ground black pepper.
1 recipe BC Barbecue Sauce (dish follows).

BC Barbecue Sauce:.

1/2 cup vegetable oil.
1 1/2 cups sliced yellow onion (1 big onion).
1 tablespoon minced garlic (3 cloves).
1 cup (10 ounces) tomato paste.
1 cup cider vinegar.
1 cup honey.
1/2 cup Worcestershire sauce.
1 cup Dijon mustard.
1/2 cup soy sauce.
1 cup (8 ounces) hoisin sauce.
2 tablespoons chili powder.
1 tablespoon ground cumin.
1/2 tablespoon crushed red pepper flakes.

Directions.

Pre-heat 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 the BC Barbecue Sauce kindly on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for infant backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when checked with a fork. As quickly as the ribs are out of the oven, spread them generously with extra barbecue sauce. Grill immediately or cool to grill later on.

About 40 minutes prior to you want to serve, heat a charcoal grill with a layer of cinders or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the cover on top (make sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until perfectly browned. Put on a cutting board and cover firmly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with additional 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, up until the onions are translucent but not browned.

Include the garlic and cook for another minute. Include the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Give a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or put into a container and cool for numerous weeks.

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Ina Garten's Foolproof Ribs|Barefoot Contessa|Food Network.