Baby Back Ribs with Mojo Barbecue Sauce

Ingredients

• For the ribs:
• 2 racks of baby back ribs
• Kosher salt and freshly ground black pepper
• 1 cup orange juice
• 1 bottle of light-flavored beer
• For the sauce:
• 1/3 cup ketchup
• 3 tablespoons tomato paste
• 1/3 cup sour orange juice or orange juice
• 1/3 cup fresh lime juice
• 1 tablespoon honey
• 3/4 teaspoon ground cumin
• 7 garlic cloves, minced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh oregano
• 2 tablespoons finely chopped red or white onion

Directions

1. Move the oven rack to the middle position and heat the oven to 275 degrees F. Set the ribs on a large baking sheet lined with foil, then season them thoroughly with salt and pepper. Roast until the ribs have softened and some of the fat has started to melt, 1 1/2 to 2 hours. While they cook, place two 12- by 24-inch pieces of heavy-duty aluminum foil on the counter and crimp the edges together firmly so you have one large sheet.
2. Take the ribs out of the oven and place them on the foil. Set the foil and ribs back on the rimmed baking sheet. Pour the orange juice and beer over the ribs, then bring the foil up around them and seal it well to make a closed packet. Put the pan back in the oven and cook until the ribs are fully tender, about 1 hour longer.
3. As the ribs finish cooking, make the sauce. In a food processor, combine the ketchup, tomato paste, orange juice, lime juice, honey, cumin, garlic, cilantro, parsley, oregano, and onion, and process until smooth. Pour the mixture into a medium saucepan and set it over medium heat. Bring it to a boil, lower the heat to a simmer, and cook, stirring now and then, until it has reduced a bit and thickened slightly, about 10 minutes. Set aside.
4. Light one chimney full of charcoal. Once the charcoal is fully lit and coated with gray ash, pour it onto the coal grate and spread it evenly over half coal grate, leaving the other area free of direct heat. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. Clean and oil the grilling grate.
5. Take the ribs out of the oven. Pour off and discard the cooking liquid, then brush the ribs generously with sauce. Move them to the grill and cook until glossy, darkened, and sticky, 15 to 20 minutes longer, turning half-way through.
6. Take the ribs off the grill and serve them with extra sauce and a side, such as crushed Cuban potatoes.