• 4 pounds baby back ribs
  • 1 large onion, peeled and quartered
  • 3 whole garlic cloves
  • 2 bay leaves
For the sauce
  • 2 tablespoons vegetable oil
  • 2 medium onions, finely chopped
  • 6 cloves garlic, minced
  • 2 cups ketchup
  • 4 tablespoons Dijon mustard
  • 2 tablespoons molasses
  • 4 tablespoons honey
  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons salt
  • A dash of cayenne pepper

Cut any excess fat from ribs. Place ribs in large pot with enough water to cover. Add onion, garlic and bay leaves to the pot, and bring to a boil over high heat. Once boiling, reduce heat to medium-low and let ribs simmer uncovered for 1 hour.

While the ribs are cooking, prepare the sauce: Heat a saucepan over medium-high heat and add oil and onion, and saut until soft, about 5 minutes. Add the garlic and saut for 1 more minute. Transfer onions and garlic to a medium-size bowl, and add ketchup, mustard, molasses, honey, Worcestershire, vinegar, cinnamon, salt and cayenne. Mix well to combine.

Drain the ribs in a colander and place them in large bowl. Pour sauce over ribs and refrigerate for at least 2 hours (4 is best).

To cook the ribs, place them on a grill over medium heat and cook about 20 minutes, turning and basting frequently. Serve Creamy Corn Potato Mash alongside.