Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin
In a small bowl, mix brown sugar and seasonings; sprinkle over ribs. Refrigerate, covered, at least 1 hour.
For sauce, in a large saucepan, heat oil over medium heat. Add onion; cook and stir 5-6 minutes or until tender. Stir in remaining ingredients; bring to a boil, stirring occasionally. Remove from heat.
Wrap ribs in a large piece of heavy-duty foil; seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.
Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.
Test Kitchen Tips
Ask your butcher for well-marbled country-style ribs to ensure they stay beautifully moist during this longer cook time. Leaner cuts tend to dry out.
Make a big batch of this dry rub, and keep a canister in your cabinet for spur-of-the-moment grilling. It also tastes great on chicken.
Get creative with your sauce; it's very flexible. Love mustard? Increase it. If you're a fan of fruity sauce, add some cherry or apricot jam. Or kick up the spice. The possibilities are endless.