Ribs with Black Currant Barbecue Sauce

Serves 4 

Ribs
4	 pounds baby back ribs 
2	 teaspoons sea salt 
2	 tablespoons garlic powder 

 Season ribs with salt and garlic powder and wrap in aluminum foil. I started with frozen ribs and wrapped them separately. 
 Bake, wrapped, at 350° F for 1 1/2 hours before cutting open the foil. Brush with barbecue sauce (recipe below) and leave the foil open. Put the ribs back in the oven for 10 minutes, and let the meat rest for 10 minutes before serving. 
 If you are having a barbecue, cook the ribs ahead of time in the foil and at the end of the first 1 1/2 hours of cooking, leave them wrapped. The ribs can be cooked day before. When dinnertime comes, take the ribs out of the foil, heat them on the grill, and brush with the barbecue sauce. Grill for 10 to 15 minutes. Let rest for 10 minutes before serving. 
 Make some extra side dishes ahead. The party will be more relaxing for you and more pleasant for your guests. 

Black Currant Barbecue Sauce
4	 tablespoons olive oil 
3/4	 cup black currant sauce (1/2 cup black currant jam with 1/4 cup of water) 
4	 tablespoons soy sauce 
2	 chipotle peppers in adobo sauce 
1/2	 teaspoon freshly ground black pepper 

 Put everything in food processor and purée.
 
http://food52.com/recipes/36540-ribs-with-black-currant-barbecue-sauce