Kansas City Ribs

Baby back ribs with a gooey tomato-based sauce are a summer tradition.

PREP: 1 hour 15 minutes GRILL: 13 to 20 minutes

MAKES: 6 main-dish servings

BABY BACK RIBS

3 racks pork baby back ribs (about 1 pound each)

1 onion, cut into quarters

1 orange, cut into quarters

1 tablespoon whole black peppercorns

1 tablespoon coriander seeds

BARBECUE SAUCE

3 tablespoons butter or margarine

1 medium onion, chopped

4 garlic cloves, chopped

1 can (15 ounces) tomato sauce

¼ cup cider vinegar

¼ cup packed brown sugar

1 teaspoon salt

¼ teaspoon coarsely ground black pepper

1. Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, and coriander seeds. Add enough water to cover; heat to boiling over high heat. Reduce heat to low; partially cover and cook until ribs are fork-tender, 50 minutes to 1 hour. Transfer ribs to platter. If not serving right away, cover ribs and refrigerate until ready to serve.

2. Meanwhile, prepare barbecue sauce: In 2-quart saucepan, heat butter over medium heat until melted. Add onion and garlic and cook, stirring occasionally, until softened, about 8 minutes. Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat. Reduce heat to low; simmer, stirring occasionally, until sauce thickens, about 40 minutes. Makes about 2 cups.

3. Prepare outdoor grill for covered direct grilling over medium heat.

4. Place ribs on hot grill rack. Cover grill and cook ribs, turning once, until browned, 8 to 10 minutes. Brush ribs with sauce and cook, brushing with remaining sauce and turning frequently, 5 to 10 minutes longer.

5. To serve, cut racks into individual ribs and arrange on platter.

EACH SERVING: About 380 calories, 24g protein, 9g carbohydrate, 27g total fat (12g saturated), 74mg cholesterol, 520mg sodium