The latest issue of Saveur Magazine, dedicated to real BBQ, had a wonderful set of stories and recipes worth checking out. I tested out their riff on St. Louis style-BBQ, where cooks grill ribs and pork steaks and then finish them in a sauce in the oven.
Saveur's version works entirely in the kitchen, so it's a great option if grilling or smoking the ribs is not an option (perfect for winter BBQ, or if you cannot charcoal grill or don't have a smoker grill).
It's pretty simple--click on the link above for the entire recipe, but simply saute the onions, garlic, bacon, and ancho chili powder in a pot like I did:
Then I added the tomatoes, vinegar, brown sugar, etc. until it blended well. I added a bit of red pepper flakes for some heat. Separately I browned the ribs in a pan and then added them to the pot and braised it slowly as per the recipe, though I actually used more time and a lower temperature to keep the ribs juicy.
It worked out really well, and the ribs were very flavorful and tender--I ate them with some fresh corn on the cob:
Of course, Saveur's professional photo of their end result is far better, but I can tell you that the flavors worked out really well and I'll have leftovers to use with "al pastor" tacos tomorrow!
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