Fall Off the Bone Babyback Ribs

As seen on YouTube: Wyse Guide

Option:  I like mine with a little heat. so I add some red pepper flakes and/or jalapeno juice.  Also, for something a little non-traditional add some crushed pineapple. ( I like the pineapple, Rick doesn't.)

Ingredients

For the ribs

• ▢1 rack baby back ribs (about 1 ½ to 2 lbs)
• ▢2 tbsp brown sugar
• ▢2 tsp salt
• ▢2 tsp smoked paprika
• ▢1 tsp garlic powder
• ▢1 tsp onion powder
• ▢1 tsp ground mustard
• ▢¼ tsp cayenne pepper
• ▢¼ tsp celery seed

For the barbecue sauce

• ▢1 tbsp neutral oil
• ▢1 cup diced onion
• ▢½ tsp salt
• ▢2 cloves garlic minced
• ▢4 oz tomato paste
• ▢1 cup ketchup
• ▢¼ cup molasses
• ▢3 tbsp apple cider vinegar
• ▢1 tbsp yellow mustard
• ▢½ tsp liquid smoke
• optional:  to taste--- red pepper flakes, jalapeno, crushed pineapple 

Instructions 

• Preheat the oven to 350°F.
• In a small bowl, combine the brown sugar, salt, smoked paprika, garlic powder, onion powder, ground mustard, cayenne pepper, and celery seed. Mix and sprinkle over the rack of ribs. Rub into the meat to ensure everything is covered. Wrap the rack of ribs in tin foil and place them on a large baking sheet. Place in the preheated oven and bake until tender, about 2 hours. (check with a fork, should fall apart.)
• While the ribs are baking, heat the oil over medium heat in a medium saucepan. Add the onion and salt. Sauté until the onion is softened and beginning to brown, 6-8 minutes. Once the onion is soft, add the garlic and cook for 30 seconds. Stir in the tomato paste and cook until the paste is darkened, 3-4 minutes. Add the ketchup, molasses, apple cider vinegar, yellow mustard, and liquid smoke. Bring to a simmer and cook until the sauce has thickened, 10-15 minutes. Once thickened, remove the sauce from the heat and set it aside.
• Preheat the grill on high for 15 minutes. Once preheated, turn the heat to medium-high. When the ribs are tender, remove them from the oven and discard the tin foil. Brush the ribs with ⅓ cup of the sauce and place on the preheated grill. Grill until the sauce is beginning to caramelize and cling to the ribs, 15-20 minutes. More sauce can be brushed on for a thicker layer.  We like ours a little charred.   Serve immediately with the remaining sauce.