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1
To make a rub, mix together the salt, pepper, brown sugar, smoked paprika, and chipotle chile powder. Sprinkle each slab of ribs evenly with the rub and then double wrap with aluminum foil, making note of which side is the meat side. refrigerate the ribs for 2 to 8 hours. (They're good after 2 hours, but even better after 8 hours.)
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2
Preheat the oven to 275u00b0F. Line two baking sheets with aluminum foil.
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3
Place the foil-wrapped ribs, meat side up, on the baking sheets, and bake for 2 hours.
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4
While the ribs are baking, make the sauce. In a medium pot, stir together the tomato sauce, ketchup, garlic, apple cider vinegar, lemon juice, Worcestershire sauce, molasses, brown sugar, black pepper, cumin, cayenne, and cloves. Bring to a boil, turn the heat down to low, and gently simmer for 30 minutes, occasionally stirring. (The sauce may splatter a bit.) After 30 minutes, stir in the smoked paprika and add salt to taste.
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5
After 2 hours, remove the ribs from the oven, gently open the foil (a lot of steam will escape, so be careful), brush the meat side of the slabs with the sauce, and return to the oven. Bake for 30 minutes, uncovered, and then brush each slab with the sauce again. Bake for 30 more minutes.
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6
Turn on the broiler and place a rack 6 inches away from the heating element. With tongs, remove the ribs from the foil packets, discarding the foil. (You can stir some of the rib juices into the sauce, if you like, or save it for another use.) drain any remaining fat from the baking sheet and place the ribs back on the sheets. Brush each slab with sauce and broil for 1 to 3 minutes, or until dark spots appear. Sprinkle the ribs with the freshly cracked black pepper for garnish, and allow the ribs to rest for 10 minutes before serving.
