Ingredients

• 2 tablespoons vegetable oil
• 1/2 Spanish onion, chopped
• 2 cloves garlic, chopped
• 14 ounces ketchup
• 7.5 ounces chipotle in adobo
• 1 cup molasses
• 1/3 cup granulated sugar
• 6 pounds baby back ribs, separated
• Kosher salt

Directions

1. Heat the oil on medium-high, and add the onion and garlic. Sauté until soft, about 5 minutes. Add the rest of the ingredients, except the ribs; turn heat to low, and simmer uncovered for 25 minutes. Cool to room temperature.

2. Put the ribs and the sauce in a large plastic sealable bag, and refrigerate overnight.

3. Preheat the oven to 300°F. Arrange the ribs on a foil-lined rimmed baking sheet, season with salt, and cover tightly with foil. Bake for 2 1/2 hours. Meanwhile, bring the barbecue sauce to a boil in a pot on the stove. Boil for 3 minutes, and set aside.

4. Uncover the ribs, turn them over, and bake an additional 30 minutes. Brush with barbecue sauce on both sides, and serve hot.

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