Baby Back Ribs with Barbecue Sauce

To make the barbecue sauce, in a saucepan over medium heat, warm the peanut oil. Add the onion, garlic and chili and saute until the onion is translucent, about 5 minutes. Add the tomatoes and their juices, the Worcestershire sauce, brown sugar, vinegar, cumin and the 1/4 tsp. salt. Bring to a boil over medium heat, reduce the heat to low and simmer, stirring occasionally, for 5 minutes to blend the flavors. Taste and adjust the seasoning with salt. Remove from the heat and let cool.

Preheat an oven to 350°F.

Cut the rib slabs into serving-size pieces of 6- to 8-rib sections. Arrange the ribs on a rack in a roasting pan large enough to hold them comfortably (stack them if needed) and pour the water into the pan. Cover the pan tightly with heavy-duty aluminum foil and transfer to the oven. Bake the ribs for 45 minutes. Remove the pan from the oven, uncover and brush the ribs on both sides with some of the barbecue sauce. Continue roasting, uncovered, until the ribs are fork-tender, about 15 minutes more (for a total roasting time of 1 hour).

Remove the pan from the oven. Brush the ribs generously on both sides with more sauce. Let stand for 5 minutes, then serve. Pass the remaining barbecue sauce at the table.

Adapted from Williams-Sonoma Collection Series, Roasting, by Barbara Grunes (Simon & Schuster, 2002).