Although nothing quite beats ribs hot off of a charcoal grill, this oven method produces a tender, flavorful, perfectly sauced result. I do wish I had chopped rather than sliced the onions to avoid stringiness and removed them from the oven about 5 minutes sooner, because some areas were slightly over-caramelized. My unsolicited advice is to watch and smell carefully during the last 15 minutes for perfection. *Update* I have used this recipe quite a few times, and on one occasion I tried to "cheat" on the frequent basting like others who have posted reviews. The ribs certainly were good without basting at 20 minute intervals, but much better with the extra "attention". The frequent basting does something magical to the sauce and improves the way it clings to the ribs. If you can possibly swing basting at 20 minute intervals, I strongly suggest doing so. The only change I've made to this recipe is to dice rather than slice the onions, because I felt the long, stringy onions detracted from the experience of savoring these delicious, tender, sweet, tangy, perfectly sauced ribs.
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Although nothing quite beats ribs hot off of a charcoal grill, this oven method produces a...