Prep Time:	20 min
Cook Time:	2 1/2-4 hrs

Rub Ingredients (double if cooking 2 racks):

• 1 tbsp dry mustard
• 1 tbsp paprika
• 1 tbsp dark brown sugar
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp celery salt
• 1 tsp chipotle (or cayenne) pepper
• 1/2 tsp ground allspice

• 1 can dices tomatoes with juice
• 1 tbsp tomato paste
• 1 tbsp apple cider vinegar
• 1 tbsp balsamic vinegar
• 2 tsp Worcestershire sauce
• 1/2 cu brown sugar
• 1 tsp dark molasses
• 3 (heaping) tbsp huckleberry jam
• 1 tsp liquid smoke
• 1 tsp onion powder
• 1 tsp dry mustard
• 1 tsp minced garlic
• 2 tsp ground pepper
• 1 tbsp kosher salt

• 1 to 2 racks of baby back ribs, back membrane removed (may be difficult to do with baby back ribs, use paper towel to get a hold of the membrane)

1. Cut each full rack of ribs in half.
2. For the rub, combine mustard, paprika, sugar, garlic and onion powders, celery salt, ceyenne, and allspice. Pat ribs dry with paper towels and massage spice rub into both sides of ribs. Put ribs on plate and cover with plastic wrap, refrigerate for about 1 hr (can be refrigerated ahead of time for up to 24 hrs).
3. Preheat oven to 275 or 300 degrees F (150 degrees C).
4. Seal each half rack in an aluminum foil packet and bake for 4 or 2 1/2 hrs.
5. Just before ribs are done, preheat outdoor grill for high heat (about 450 degrees F, not hotter, too much heat will dry out the ribs).
6. Remove ribs from the oven, let stand 10-30 min. Remove racks from the foil, place on grill. Grill ribs for 3-4 mins on each side. Optionally, brush sauce on ribs while they're grilling, just before you serve them (adding it too early will burn it).

1. Heat oil in a medium saucepan over medium heat. Sautee the garlic in oil for 1-2 min or until tender. Stir in tomatoes, tomato paste, cider vinegar, balsamic vinegar, and Worcestershire sauce and bring to a boil.

   Reduce heat and simmer for 10 min.

2. Add the rest of the ingredients (brown sugar, dark molasses, huckleberry jam, liquid smoke, onion powder, dry mustard, salt and pepper) and bring back to a boil.

   Reduce heat to simmer for an additional 10 min.

3. Take sauce off the heat, let cool for 10 min and puree sauce with hand blender until smooth.

Notes:

1. The sauce is best used for dipping. Brushing sauce over ribs while they're grilling can mask the taste of the rub and can make the ribs too soggy; the idea behind grilling them is to crisp up the outside.