Whiskey Grilled Baby Back Ribs

By ghinman

Ingredients

• 2 (2 pound) slabs baby back pork ribs
• coarsley ground black pepper
• 1 tbs. ground red chile pepper
• 2 1/4 tbs. vegetable oil
• 1/2 cup minced onions
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 tbs. honey
• 2 tbs. Worcestershire Sauce
• 2 tsp. salt
• 1/4 tsp. coarsley ground black pepper
• 1 1/4 tsp. liquid smoke flavoring
• 2 tsp. whiskey
• 2 tsp. garlic powder
• 1/4 tsp. paprike
• 1/2 tsp. onion powder
• 1 tbs. dark molasses
• 1/2 tbs. ground red chile pepper

Preparation

Step 1

Preheat oven to 350 degrees.
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tbs. chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hrs.
Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 min. Stir in water, tomato paste. vinergar, brown sugar, honey and Worcestershire Sauce. Season with 2 tsp. salt, 1/2 tbs. ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
Preheat an outdoor grill for high heat.
Remove the ribs from the oven, and let stand 10 min. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).