BARBECUED “ONION SOUP” RIBS

• 2 cups water
• 38 g pouch onion soup mix
• ˝ cup barbecue sauce
• 1 tbsp Tabasco sauce
• 2 racks pork ribs, either side or back, about 3 lbs
• vegetable oil
• pinches of salt and ground black pepper

Pour water into a large wide saucepan and set over high heat. Place unopened pouch of soup on counter and use a meat mallet or rolling pin to crush contents. Add soup mix, barbecue sauce and Tabasco to water and stir to evenly mix.

Slice pork into 3- or 4-rib serving-size portions, then place in saucepan. They won't be completely immersed in liquid. Cover. Bring to a boil, then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until fork-tender, 50 to 60 minutes.

Remove ribs to a large platter. Bring liquid in saucepan to a boil over high heat. Boil, uncovered and stirring often, until liquid is thick and saucy, 15 to 20 minutes. Stir often, especially for last few minutes, to prevent sticking. When sauce is thick, taste and stir in more Tabasco, if you like. Then lightly oil grill and heat barbecue to medium-high.

Lightly brush ribs with oil, then sprinkle both sides with salt and pepper. Place on grill. Barbecue, uncovered, turning often, until lightly charred and heated through, 8 to 10 minutes. If serving on individual plates, place hot ribs in pan with sauce, then turn ribs to coat. Or place ribs on a platter and pour sauce overtop. Serve hot or at room temperature.

Make Ahead Simmer ribs in onion mixture until tender, then remove to a large bowl. Boil liquid in pan until thick and saucy. Place ribs in a plastic bag and seal. Pour sauce into a small bowl or jar. Cover and refrigerate up to 3 days. Bring ribs to room temperature before grilling. Reheat sauce in microwave. Continue with recipe