4 lbs baby back pork ribs
4 cloves garlic, sliced
1 Tbsp. white sugar
1 Tbsp. paprika
2 tsp. salt
2 tsp. black pepper
2 tsp. chili powder
2 tsp. ground cumin
1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 Tbsp. Tbsp. lemon juice
2 Tbsp. onion, chopped
1/2 tsp. dry mustard
1 clove crushed garlic
Preheat oven to 300 degrees. Place ribs on a rack in a shallow pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2/ 1/2 hours. Cool slightly.
In a small bowl, mix together white sugar, paprika, salt, pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover and refrigerate overnight.
In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for one hour. Reserve a small amount for basting; the remainder is a dipping sauce.
Preheat grill for medium heat.
Place ribs on grill. Grill, covered for about 12 minutes, basting with reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.
