Instructions: To make the Sauce: In a saucepan or large skillet heat oil. Add onion and garlic and saute 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil; reduce heat and simmer uncovered 1 to 2 hours, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks.

Place ribs in a jumbo resealable plastic bag. For each slab of ribs, pour 1/2 cup sauce over ribs; spread to coat. Close bag and marinate in refrigerator overnight. Reserve remaining sauce.

Remove ribs from bag; discard used sauce. Place ribs in center of cooking grate. Grill 1 to 1 1/2 hours or until tender. Brush with some of reserved sauce during last 20 minutes of grilling time.

Cut into 2- or 3-rib portions. Serve with heated remaining sauce.

This recipe yields 8 to 10 servings.

Wine Recommendation: Break the rules with an oaky Chardonnay - after all, why should the sauce have all the fun? Youll really taste the ribs and the wine will accommodate the orange juice and other tangy ingredients.

Beer Recommendation: Try something different - a pale Bock - or a Pilsener with a lengthy hop finish.

Comments: For sumptuous ribs made fast, make the sauce a few days ahead of time. Marinating the ribs in sauce the night before makes them that much more tender.

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