Instructions: For Sauce:
Heat oil in heavy large saucepan over medium heat. Add onion and saute until translucent, about 5 minutes. Whisk in remaining ingredients.

Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)

For Ribs:
Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.

Preheat oven to 350F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper.

Arrange ribs, meat side up, in single layer on 2 large baking sheets.

Roast 1 3/4 hours, covering loosely with foil if browning too quickly.

Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce.

Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.

Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.

Serves 8.

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