Meaty pork back ribs in a homemade BBQ sauce are cooked low and slow in the oven. Fall offthe bone tender, saucy and sticky, these slow cooked ribs are a real game day crowd pleaser.
Preheat oven to 300 degrees F. Cut each rib rack in half and arrange them in a 10” x 13” deep rimmed baking pan.
Make the barbecue sauce base. In a medium bowl whisk together 1 cup of the chili sauce (reserve remaining ½ cup chili sauce for finishing), brown sugar, apple cider vinegar, Worcestershire sauce, mustardpowder, salt, pepper, chili powder (optional), onion and garlic.
Pour the sauce base over the ribs and turn them a couple of times to coat all sides. Arrange the ribs in one layer or slightly overlapping. Cover the dish tightly with foil wrap and cook ribs, undisturbed, for 2 ½ hours.
Remove pan from oven and increase oven temperature to 375 degrees F. Remove foil paper and baste ribs with the sauce and drippings then rearrange them in the pan. Leave uncovered, return to the oven and cook for another 30 minutes until the sauce starts to thicken and the ribs caramelize.
Transfer ribs to a board to rest and leave sauce in the baking pan. Skim off as much fat as possible from the sauce in the pan and discard fat. Then finish the barbecue sauce by adding the remaining ½ cup chili sauce to the sauce and whisking to combine until thickened.
Slice the ribs in between the bones or in between every second or third bone, as desired. Brush a thick coat of barbeque sauce all over the sliced ribs. Transfer the remaining sauce to a jar or bowl. Sprinkle with chili peppers and green onions and serve with the remaining sauce for dipping.