3 racks pork baby back ribs (about 1 pound each)
1 onion, cut into quarters
1 orange, cut into quarters
1 tablespoon whole black peppercorns
1 tablespoon whole coriander seeds
3 tablespoons margarine or butter
1 medium onion, chopped
4 garlic cloves, finely chopped
1 can (15 ounces) tomato sauce
1/4 cup cider vinegar
1/4 cup packed brown sugar
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1. Prepare ribs: In 8-quart saucepot, place ribs, onion, orange, peppercorns, coriander, and enough water to cover; heat to boiling over high heat. Reduce heat to low; partially cover and cook 50 minutes to 1 hour or until ribs are fork-tender. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
2. Meanwhile, prepare barbecue sauce: In 2-quart saucepan, heat margarine over medium heat until melted. Add onion and garlic and cook 8 minutes or until softened, stirring occasionally. Add tomato sauce, vinegar, sugar, salt, and pepper; heat to boiling over high heat. Reduce heat to low; simmer 40 minutes or until thickened, stirring occasionally. Makes about 2 2/3 cups.