2 racks baby back pork ribs, about 4 pounds, each cut in half
2 ounces rib rub (see recipe below)
4 cups tomato sauce
1 cup finely chopped yellow onions
1/2 cup molasses
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
2 teaspoon hot pepper sauce
2 teaspoon salt
1. Rub the ribs on both sides with rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Marinate in the refrigerator 8 hours or overnight.
2. Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325°F.
3. Line a large baking sheet with heavy aluminum foil. Lay the ribs on top and tightly cover with foil. Roast for 2 hours. Remove, cover with plastic wrap and let cool completely about 2 hours.
4. Meanwhile, for the sauce, sauté the onions in a medium pot until they start to brown. Add the tomato sauce, molasses, red wine, lemon juice, mustard, brown sugar, garlic, Worcestershire, hot pepper sauce, and salt. Stir to mix well and let simmer for 30 minutes. Cool and use immediately or store in an airtight container in the refrigerator for up to 3 days.
5. Preheat the grill. Remove the ribs from the refrigerator and uncover. Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes.
6. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes. Remove ribs from the grill and pass additional sauce on the side.