These ribs are so sticky good you may want to put finger bowls--warm water with lemon slices--on the table, along with plenty of napkins. And don't be intimidated by making your own spice rub or barbecue glaze; it's as easy as stirring.
For the ribs & rub:
1 2-1/2-pound rack baby-back pork ribs
2 tablespoons firmly packed light-brown sugar
1 tablespoon paprika
1 tablespoon kosher or sea salt
1 tablespoon onion powder
1/8-1/4 teaspoon cayenne pepper
Rinse ribs with cold water and pat dry with paper towels. Cut between bones and arrange in a 13x9-inch baking dish.
For the glaze:
1 tablespoon canola oil
1 tablespoon freshly minced garlic
1/4 cup freshly minced onion
2 tablespoons tomato paste
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1/2-1 teaspoon Tabasco sauce (optional)
1/8 teaspoon ground cloves
3/4 cup maple syrup
1/2 teaspoon kosher or sea salt
Then make the rub: In a small bowl, stir together brown sugar, paprika, salt, onion powder, and cayenne. Coat each rib with rub, cover with aluminum foil, and chill at least 2 hours (up to overnight).
Preheat oven to 350°. When hot, transfer ribs, covered with foil, to oven and bake 30 minutes.
Meanwhile, make the glaze: Put oil in a small saucepan over medium-high heat. Add garlic and onion; cook until translucent, 5 minutes. Add remaining ingredients. Whisk together; simmer over medium-high heat, stirring occasionally, 10 minutes.
Remove ribs from oven and turn to coat. Cover and return to oven; bake 30 minutes more. Remove and baste with a third of the glaze, turning with tongs to coat. Return to oven uncovered, reduce heat to 325°, and bake until tender, 30 to 45 minutes more. Remove and coat with another third of the glaze. Serve with remaining glaze on the side.