Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
4 pounds baby back pork ribs, 4 cloves garlic, sliced
In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
1 tablespoon white sugar, 1 tablespoon paprika, 2 teaspoons salt, 2 teaspoons ground black pepper, 2 teaspoons chili powder, 2 teaspoons ground cumin, 4 pounds baby back pork ribs
In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
½ cup dark brown sugar, ½ cup cider vinegar, ½ cup ketchup, ¼ cup chili sauce, ¼ cup Worcestershire sauce, 1 tablespoon lemon juice, 2 tablespoons onion, chopped, ½ teaspoon dry mustard, 1 clove crushed garlic
Preheat grill for medium heat.
Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.
4 pounds baby back pork ribs