Baked Chili Ribs - cooking recipe

Ingredients

CHILI SAUCE
3 -4 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1 1/2 cups water
1 cup ketchup
2/3 cup light brown sugar
2/3 cup cider vinegar
1/4 cup light molasses
2 tablespoons Worcestershire sauce
2 tablespoons instant coffee granules
3 teaspoons prepared mustard
3 teaspoons chili powder
1 pinch cinnamon
1/4 - 1/2 cup cayenne pepper
salt
RIBS
8 -9 lbs pork back ribs (5-6 racks)
1/2 cup cider vinegar
1 tablespoon liquid smoke flavoring
6 tablespoons chili powder
3 tablespoons cumin
2 tablespoons onion powder
1/4 teaspoon cayenne pepper
black pepper

Preparation

A day in advance, prepare the sauce.
heat oil in a large heavy saucepan over medium heat.
Add in the onion and garlic; saute for about 5 minutes.
Add in all remaining sauce ingredients; bring to a boil, reduce heat and simmer for about 30-35 minutes.
Cool to room temperature, cover and refrigerate overnight.
Also a day in advance, prepare the ribs.
Make slits in the underside (white part) of the ribs and place in a large roasting pan.
In a small cup mix the liquid smoke and cider vinegar, brush over the ribs and refrigerate for 2 hours.
After 2 hours, mix together the remaining seasonings and rub on all sides of the ribs; cover and refrigerate for 24 hours.
To cook the ribs, set oven to 300 degrees.
Season all sides of the ribs with salt and pepper, then arrange ribs (meat-side) up in a single layer on two baking sheets.
Roast for about 3 hours, covering loosely with foil if the ribs are browning too much.
After about 1-1/2 hours of roasting time change the position of the baking sheets, moving the bottom one up and the top one down.
When the roasting time is almost finished, brush both sides of the ribs using the prepared sauce (leave some sauce to serve at the table) place back in the oven and roast for about 25 minutes more.
Remove and cover loosely with foil and let stand for about 20 minutes.
Cut the ribs between the bones and serve with remaining sauce.