Prepare Ribs- In large bowl, combine sugar, paprika, mustard, celery seed, onion powder, garlic powder, chipotle chile powder, and 1 Tbl salt. In 2 large (17x13) roasting pans, place ribs. Rub spice mixture all over ribs; arrange ribs overlapping in pans. Cover pans and refrigerate at least 1 hour and up to 1 day.
Prepare Sauce- In 4-quart saucepan, combine tomato puree, sugar, vinegar, tomato paste, Worcestershire sauce, mustard powder, chipotle chile powder, allspice, and 1/2 tsp freshly ground black pepper. Heat to boiling on high, stirring occasionally. Reduce heat to medium-low; cover partially and simmer 45 mins or until thickened, stirring occasionally. Cool completely in pan. Pour 1 1/4 cups sauce into serving bowl and stir in hot water; reserve.
Preheat oven to 350 degrees. Uncover ribs and add 1 cup boiling water to each pan. Cover pans tightly with foil. Bake 1 hour 15 minutes to 1 hour 45 mins or until tender. Uncover ribs and transfer to large serving platter.
Prepare outdoor grill for direct grilling on medium. Place ribs on hot grill grate, bone side down, and cook 2 mins. Brush with sauce in pan and turn ribs over; cook 5 mins. Repeat brushing and turning 2 more times, cooking ribs an additional 10 mins. Cut racks into single-rib portions and arrange on platter. Serve immediately with reserved sauce.
Originally Submitted
6/27/2010
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