Grilled Baby Back Ribs

  • 4 pounds baby back pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red chile pepper
  • 2 1/4 tablespoons vegetable oil
  • 3/4 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 3 tablespoons honey
  • 2 1/2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 ground black pepper
  • 1 teaspoon liquid smoke flavoring
  • 3 teaspoons whiskey
  • 4 garlic cloves
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chile pepper

Preheat oven to 300 degree F.

Cut each full rack of ribs down in order to have 4 servings. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke,whiskey, garlic, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili 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 minutes. 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).

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