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1
For the Sauce:
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Combine all the ingredients in a heavy saucepan.
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3
Add 1 cup water, stir well, and bring to a boil.
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4
Reduce the heat to medium-low and simmer until the sauce has thickened slightly and the flavors have blended, 10 to 15 minutes.
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5
Pour the sauce through a fine-mesh strainer into a bowl, discarding the onion and garlic.
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6
Taste, and adjust the seasonings as needed.
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Use immediately, or let the sauce cool to room temperature, transfer it to a covered container, and refrigerate it for up to 1 week.
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8
For the Ribs:
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Preheat the oven to 350F.
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10
Place the ribs, meaty side up, in a shallow roasting pan.
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Pour 1 1/2 cups of the barbecue sauce over the ribs, and pour 1/2 cup water into the bottom of the pan.
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Bake, basting occasionally, for 1 hour.
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13
Meanwhile, preheat a barbecue grill to high and then reduce the heat to medium.
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Oil the grill grate well.
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15
Remove the ribs from the oven and arrange them, meaty side down, on the grill.
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Grill, brushing them occasionally with the extra barbecue sauce, until they are caramelized and have some nice grill marks, about 5 minutes.
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17
Put the ribs on a large cutting board and cut them apart, slicing between the bones.
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18
Arrange them on a large platter and serve, with extra sauce on the side for dipping.
