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Baby Back Ribs

3-4 lbs baby back ribs cut into 5-6 rib sections

2/3 cup vegetable oil
1/3 cup wine or malt vinegar
1 tsp salt
1/2 tsp black pepper

2 TB oil
1/3 cup finely minced onions
2 cloves garlic, crushed
1/2 cup ketchup
1/2 cup canned tomato sauce (e.g., Hunts)
1/3 - 1/2 cup brown sugar
1 tsp dry mustard
1 TB Worcestershire sauce

Mix the oil, vinegar, salt and pepper thoroughly and put in a heavy
plastic bag with the ribs. Seal and make sure all surfaces of the
meat are exposed to the marinade. Marinate, turning occasionally,
for 24 hours in the refrigerator or at least 3-4 hours at room
temperature. Remove the ribs, reserving the marinade.

In a small, heavy-bottomed saucepan saute the onions and garlic in
the oil slowly until very soft but not browned. Add the ketchup,
tomato sauce, sugar, mustard and Worcestershire and stir to mix.
Simmer very slowly for at least an hour, stirring now and then,
until the sauce is the proper consistency.

Light a fire in one half of the grill and allow to preheat, covered.
Place the ribs on the side of the grill away from the fire. Cover
and cook slowly for an hour, basting and turning every 10 minutes
or so. Baste with the reserved marinade at first, then with the
basting sauce. At the end of an hour the ribs will be cooked through.
Transfer then to the section of the grill over the fire and cook,
uncovered, until you have obtained the desired degree of browning
and crisping, perhaps 10 minutes. Watch carefully and turn often
- because of the sugar in the basting sauce it's easy to burn the


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