Kansas City Ribs

Ingredients
U.S. Metric Conversion chart

Ribs

3 rack(s) (about 1 pound each) pork baby back ribs
1 onion, cut into quarters
1 orange, cut into quarters
1 tablespoon(s) whole black peppercorns
1 tablespoon(s) whole coriander seeds
Barbeque Sauce

3 tablespoon(s) margarine or butter
1 medium onion, chopped
4 clove(s) garlic, finely chopped
1 can(s) (15 ounces) tomato sauce
1/4 cup(s) cider vinegar
1/4 cup(s) packed brown sugar
1 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper

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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.