Active Time

　　20 min

　　Total Time

　　2 1/2 hr

　　A slightly sweet tomato sauce blankets these tender baby back ribs.

　　

Ingredients

Makes 6 to 8 servings

　　

For sauce

1 cup coarsely chopped onion

　　1 1/2 tablespoons coarsely chopped garlic (2 cloves)

　　1 1/2 cups ketchup

　　1/4 cup molasses (not blackstrap)

　　1 1/2 tablespoons cider vinegar

　　1 tablespoon light brown sugar

　　2 teaspoons salt

　　2 teaspoons black pepper

　　

For ribs

4 lb baby back ribs (4 racks)

　　

Step 1

Put oven rack in lower third of oven and preheat oven to 350°F. Line a 17- by 12- by 1-inch shallow baking pan with foil.

　　

Step 2

Stir together all sauce ingredients in a 2-quart heavy saucepan and bring to a boil over moderate heat. Reduce heat and simmer, covered, 15 minutes.

　　

Step 3

Transfer sauce to a food processor and purée until smooth.

　　

Step 4

Coat both sides of ribs with sauce. Arrange ribs, meaty side up, in 1 layer in baking pan, overlapping if necessary. Cover pan tightly with foil and bake ribs 1 hour. Remove foil (from top) and bake ribs 1 hour more.

　　Cooks' notes:

　　• Sauce can be made 1 day ahead and chilled, covered. • Ribs can be marinated in cooled sauce in a large sealable plastic bag, chilled, up to 24 hours. Bake as directed.