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1
Heat oil in heavy large saucepan over medium heat.
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2
Add onion and saute until translucent, about 5 minutes.
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3
Whisk in remaining ingredients.
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4
Bring to boil.
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5
Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes.
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6
(Can be prepared 1 week ahead.
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7
Cover and refrigerate.)
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8
Score white membrane on underside of ribs.
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9
Place ribs in large roasting pan.
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10
Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs.
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11
Refrigerate 2 hours.
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12
Preheat oven to 350F.
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13
Mix chili powder, cumin, sugar, onion powder and cayenne.
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14
Rub over both sides of ribs.
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15
Season with salt and pepper.
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16
Arrange ribs, meat side up, in single layer on 2 large baking sheets.
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17
Roast 1 3/4 hours, covering loosely with foil if browning too quickly.
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18
Remove ribs from oven.
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19
Brush both sides of ribs with 3/4 cup sauce.
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20
Roast 10 minutes.
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21
Brush both sides of ribs with additional 3/4 cup sauce.
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22
Roast 15 minutes longer.
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23
Remove ribs from oven.
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24
Cover with foil; let stand 15 minutes.
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25
Cut ribs between bones into 3- to 4- rib sections.
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26
Serve with remaining sauce.
