All American Baby Back Ribs

For the ribs

• 2 racks baby back ribs
• 2 tbs extra virgin olive oil
• Coarse salt and freshly ground pepper, to taste

For the sauce

• 2 tbsp extra virgin olive oil
• ½ c onion, diced
• 1½ c ketchup
• 1 c water
• ¾ c apple cider vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp packed brown sugar
• 1 tsp pepper
• 2 tsp chili powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ¼ tsp paprika

Preheat oven to 450°F. Using a paper towel for grip, remove the thin membrane from the underside of the ribs. Coat both sides of ribs with oil and season generously with salt and pepper. Place ribs fat side up on a sheet pan and bake 20 minutes or until well browned.

Meanwhile, make the barbeque sauce. Heat oil in a sauce pan over medium heat. Add onions and cook until soft, about 6-7 minutes. Add remaining ingredients and whisk to combine. Reduce heat to medium low and simmer for 15-20 minutes. Remove from heat and set aside.

Remove ribs from oven and reduce heat to 350°F. Pour half of the barbeque sauce evenly over ribs and return to oven. Bake for about 2 ½ hours, basting occasionally, until meat pulls away from the bones. Remove from oven and baste with remaining sauce before serving.