simple ribs... 4 hours

the goods:

rib spices:
2 1/2 teaspoons mustard powder
2 teaspoons paprika
1 teaspoon celery salt
1 teaspoon onion powder
3/4 teaspoon red-pepper flakes
1/2 teaspoon garlic powder
1/4 teaspoon celery seed

1 rack baby back ribs (or 2, depending on family size)

rib sauce:
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup ketchup
1 cup canned beef broth
3/4 cup cider vinegar
1/4 cup brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon celery salt
1/4 teaspoon cayenne pepper



In a small bowl combine rib spices (listed above) plus 1 teaspoon salt.



Rub slabs on both sides with the spice mixture.



Cover loosely and refrigerate for 2 hours, or overnight.



Preheat oven to 300 degrees. Stack slabs on a double layer of aluminum foil; tightly wrap. Place on a rimmed baking sheet. Cook until meat pulls away from the bone, 1.5 hours.



While ribs are cooking, make rib sauce. In a medium saucepan, heat oil over medium. Add onion and garlic, season with salt and pepper. Cook until onion is translucent and fragrant, 3 to 5 minutes. Add remaining ingredients (listed above under "rib sauce"); bring to a simmer. Cook, stirring occasionally, until sauce has thickened, about 30 minutes.



Once ribs are finished cooking, remove from oven and let rest while you heat the grill to medium-high.



Remove ribs from foil, pouring off any liquid. Brush generously on both sides with rib sauce; grill ribs until sauce bubbles and turns brown at the edges, 4 to 5 minutes per side.



Slice ribs and brush with additional sauce.



Serve with any sides you desire, and lots of napkins!!!