Ingredients


Ribs


3 rack(s) (about 1 pound each) pork baby back ribs


1 onion, cut into quarters


1 orange, cut into quarters


1 Tbs. whole black peppercorns


1 Tbs. whole coriander seeds


Barbeque Sauce


3 Tbs. margarine or butter


1 medium onion, chopped


4 cloves garlic, finely chopped


1 can (15 ounces) tomato sauce


¼ c. cider vinegar


¼ c. packed brown sugar


1 tsp. salt


¼ tsp. ground black pepper


Directions


Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and enough water to cover; heat to boiling over high heat. Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-tender. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve. Meanwhile prepare Barbecue Sauce: In 2-quart saucepan, heat margarine over medium heat until melted. Add onion and garlic and cook 8 minutes or until softened, stirring occasionally. .Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat. Reduce heat to low; simmer 40 minutes or until thickened, stirring occasionally. Makes about 2 2/3 cups. Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat. Place ribs on hot grill rack. Cover grill and cook ribs 8 to 10 minutes or until browned, turning over once. Brush ribs with some sauce and cook 5 to 10 minutes longer, brushing with remaining sauce and turning frequently. To serve, cut racks into 1-rib portions and arrange on platter.