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1
Place all of the ingredients except the ribs in a medium bowl and stir to combine.
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2
Place the ribs in a 13-by-9-inch baking dish and arrange them in an even layer.
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3
Evenly rub the spice mixture on all sides of the ribs and cover the dish with aluminum foil.
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4
(At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)
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5
Heat the oven to 350 degrees F and arrange a rack in the middle.
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6
(If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)
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7
Place the ribs in the oven and roast until fork-tender, about 2 hours.
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8
Meanwhile, make the sauce.
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9
Heat the oil in a medium saucepan over medium heat until shimmering.
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10
Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes.
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11
Add the remaining ingredients, whisk to combine, and bring to a simmer.
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12
Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 1/2 cups, about 30 to 40 minutes.
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13
Remove from the heat and set aside until ready to grill the ribs.
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14
Heat a gas or charcoal grill to medium (about 350 degrees F to 450 degrees F).
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15
Place the ribs on the grill and brush them with some of the sauce.
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16
Cover the grill and cook until grill marks appear on the bottom of the ribs, about 5 minutes.
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17
Turn the ribs, brush with sauce, cover, and cook another 5 minutes.
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18
Flip and brush every 5 minutes until the sauce has thickened and formed a glaze and the ribs are heated through, about 20 minutes total.
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19
Transfer the remaining sauce to a serving bowl and serve with the ribs.
