• Prep Ribs
• Sprinkle the ribs with salt and pepper and let stand at room temperature while making the sauce.

   

Make the Sauce

• Combine all ingredients in a medium saucepan.  Bring to a boil, then reduce to a simmer.  Cook until reduced by a third, about 20 minutes.  

   

  Place the rib racks into large ziplock bags or in a shallow baking dish or sheet pan.  Divide sauce between the bags or pans. Refrigerate overnight or for at least a few hours.

   

  Preheat oven to 350°. Pull ribs out of bags or off of sheet pan, leaving sauce behind. Place onto 1 or 2 foil lined sheet pans or baking dishes.  

   

  Pour sauce from bags into a saucepan. Scoop out about ½ cup of the sauce into a large measuring cup and add 2 cups of water. Stir to blend. Set saucepan with remaining sauce aside.

   

  Pour watered down sauce all over, smearing to coat.  Sprinkle rub over all the ribs, getting it on both sides.  Cover the top of the sheet pan or baking dish with plastic wrap just to the rim and then cover that with foil, crimping tightly at the rim of the sheet pans.   Seal tightly. The plastic wrap behind the foil will help create a steamy situation for the ribs to cook and stay moist.  The foil will protect the plastic at this low temp.

   

  Bake ribs for about 2 hours or until very tender.  Remove from oven, uncover and cool for 30 minutes.   Simmer  sauce in saucepan until reduced to medium thickeness.  Preheat grill to medium high. Brush your hot grill grates to clean.  Brush ribs with sauce. You can cook as racks or cut apart in 2’s and 3’s. Grill for about 2-3 minutes per side or until beginning to crisp slightly.   Serve with remaining sauce.