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1 recipe Barbecue Sauce, recipe follows
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Preheat oven to 350 degrees F.
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Cut the racks of ribs in half crosswise.
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Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce.
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Lay the rib pieces meat side down in an 11 by 13-inch baking dish.
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The pieces will overlap slightly.
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Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour.
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*Cook's Note: You can bake the ribs up to a day before and keep them refrigerated.
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Bring refrigerated ribs to room temperature about 1 hour before you grill them.
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Preheat an outdoor grill to medium-high heat.
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Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes.
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Move the ribs around as they grill; the sugar in the barbecue sauce makes it easy for them to burn.
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Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces.
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Put out the rest of the sauce for dipping or brush it over the ribs.
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Barbecue Sauce:
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Stir all ingredients together in a small saucepan.
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Bring to a simmer and cook until slightly thickened, about 10 minutes.
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The sauce will keep in the refrigerator, covered, for up to 2 weeks.
