-
1
For the Ribs:
-
2
Preheat the oven to 300.
-
3
Combine the salt, sugar, and all the spices and herbs, and mix well.
-
4
Sprinkle both sides of the slabs with the mixture, fairly generously.
-
5
You will have some left over.
-
6
Spread the ribs in 2 baking pans so they only overlap a little.
-
7
Pour about 2 cups of water into each pan, or about 1/2 inch, cover the pans very tightly with foil, and bake in the very slow oven for about 3 hours.
-
8
Pull from the oven and remove the foil, setting it aside.
-
9
Cool the ribs for 10 to 15 minutes, till they can be handled.
-
10
Baste each slab with some of the sauce, top and bottom, then cut each slab in half Recover and put back in the oven for 30 minutes.
-
11
Uncover the ribs for the last 20 minutes before dinner, to glaze them off a bit.
-
12
Allow enough time to let the ribs cool a little before serving, because you do eat them with your fingers...
-
13
Serve with a little extra sauce drizzled on top.
-
14
For the Sauce:
-
15
Combine the onion, garlic, and chiles in a heavy-bottomed 3-quart saucepan.
-
16
Toast the herbs and spices together in a small skillet until very fragrant and add to the pan.
-
17
Add the salt, tomatoes and water, cover and cook over medium heat 30 minutes.
-
18
Remove from the heat and cool a bit then blend until smooth.
-
19
Strain the sauce back into the rinsed pan, pressing on the solids.
-
20
Add the honey, brown sugar, molasses, vinegar, and juices and bring to a simmer.
-
21
Cook the sauce slowly for about 45 minutes, till thickened some, and the flavors have mellowed.
-
22
Add more salt if needed, and more honey if its too spicy.
-
23
Extra sauce stores several weeks in the fridge, a few months in the freezer.
