Baby Back Ribs

Preheat an oven to 350°F.

Cut each rib rack into 2 or 3 sections. In a small bowl, stir together the salt, paprika, oregano, thyme, granulated garlic, onion powder and pepper. Sprinkle the mixture on both sides of the ribs and rub it into the meat.

Arrange the ribs, overlapping slightly if necessary, in a large roasting pan. Cover tightly with aluminum foil, transfer to the oven and bake for 30 minutes. Remove the foil, turn the ribs over and continue to bake until the ribs are tender and browned, about 30 minutes more.

Meanwhile, in a small saucepan over medium-low heat, stir together the chili sauce, peach preserves, molasses, vinegar, mustard and hot pepper sauce and bring to a simmer. Remove the sauce from the heat.

Prepare a medium-hot fire in a grill. Lightly oil the grill grate. Brush the ribs on both sides with the sauce. Place the ribs on the grill, cover and cook, turning once, until shiny and glazed, about 3 minutes per side.

Alternatively, increase the oven temperature to 425°F. Pour off the fat in the roasting pan, then return the ribs to the pan. Brush the ribs with some of the sauce and bake until the ribs are shiny and glazed, about 5 minutes. Turn the ribs over, brush with more sauce and bake to glaze the other side, about 5 minutes more.

Transfer the ribs to a carving board and let stand for 5 minutes. Cut between the bones into individual ribs, heap on a platter and serve with any remaining sauce.

Serves 4 to 6.

Adapted from Williams-Sonoma Comfort Food, by Rick Rodgers (Oxmoor House, 2009).