Tomato Barbecue Baby Back Ribs

• 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
• 4 lb baby back ribs (4 racks)

1. Put oven rack in lower third of oven and preheat oven to 350u0b0F. Line a 17- by 12- by 1-inch shallow baking pan with foil.
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.
3. Transfer sauce to a food processor and puree until smooth.
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.

onion, garlic, ketchup, molasses, cider vinegar, light brown sugar, salt, black pepper, baby back ribs

Taken from www.epicurious.com/recipes/food/views/tomato-barbecue-baby-back-ribs-232613 (may not work)