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1
Trim excess fat, the membrane, and flap from the ribs.
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2
Reserve the flap, trimmed of its membrane, to grill for tacos.
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3
Spread a piece of plastic wrap on the counter 5 longer than the rack.
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4
Dust the meat side of the ribs with the cayenne.
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5
Mix together the brown sugar and kosher salt.
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6
Spread half the dry mix on the plastic wrap.
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7
Lay the ribs on top, then cover with the rest of the dry mix.
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8
Cover with a second piece of plastic wrap, seal, fold in half and place into a Ziploc or plastic bag.
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9
Refrigerate in a pan overnight.
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10
In the morning remove the ribs.
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11
The dry mix will have transformed into a slurry.
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12
In a sauce pan saute the onions and garlic with olive oil until lightly browned; season with pepper.
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13
Remove the ribs from the plastic bag.
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14
Use a rubber spatula to remove most of the liquid from the ribs and plastic bag and transfer to the sauce pan.
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15
Add the tomato paste.
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16
On a low flame simmer the sauce for 20 minutes.
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17
Taste and adjust the flavor if necessary.
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18
Line a large baking tray with tin foil.
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19
Place a wire rack on top of the baking tray, then put the ribs on the rack.
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20
The ribs can either be cooked in a 350 degree oven or on the cold side of a covered grill with the heat on high.
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21
Cook the ribs 30 minutes on each side, then baste the ribs with the sauce another 30 minutes on each side or until done.
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22
Remove from the oven, cut apart the individual ribs, and serve.
