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

Ingredients

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)

Preparation

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.

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.

Transfer sauce to a food processor and pur�e until smooth.

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.

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