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

PROCEDURE

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.

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

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.

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