Ingredients 1-1/3 cups packed brown sugar

2 teaspoons each garlic powder, onion powder and smoked paprika

1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper

12 bone-in country-style pork ribs (about 7 pounds)

SAUCE:

2 tablespoons canola oil

1 medium onion, finely chopped

1 cup tomato sauce

1/3 cup dark brown sugar

1/4 cup ketchup

1/4 cup molasses

1 tablespoon apple cider vinegar

2 teaspoons Worcestershire sauce

1 teaspoon salt

1 teaspoon ground mustard

1/4 teaspoon smoked paprika

1/4 teaspoon cayenne pepper View Recipe

Directions In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.

For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.

Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.

Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.



Test Kitchen Tips Ask your butcher for well-marbled country-style ribs to ensure they stay beautifully moist during this longer cook time. Leaner cuts tend to dry out. Make a big batch of this dry rub, and keep a canister in your cabinet for spur-of-the-moment grilling. It also tastes great on chicken. Get creative with your sauce; it's very flexible. Love mustard? Increase it. If you're a fan of fruity sauce, add some cherry or apricot jam. Or kick up the spice. The possibilities are endless.