Grilled Baby Back Ribs with Homemade Barbecue Sauce
Grilled Baby Back Ribs with Homemade Barbecue Sauce
Baby back ribs baked low and slow in foil until tender, then finished on a hot grill with a homemade whiskey, honey and molasses barbecue sauce. Serves 4.
The secret to tender baby back ribs without a smoker is to cook them in two stages. First they bake wrapped in foil at a low temperature for two and a half hours, which makes the meat tender and juicy. Then they go on a hot grill for a few minutes per side to char the outside.
While the ribs bake, a homemade barbecue sauce simmers on the stove: tomato paste, vinegar, brown sugar, honey, molasses, Worcestershire, a splash of whiskey and liquid smoke. Brush it on at the very end so it caramelizes instead of burning.
Season and wrap. Cut each full rack in half so you have 4 portions. Season the ribs with salt and pepper, using more pepper than salt, and sprinkle with 1 tablespoon ground chile pepper. Wrap each half rack tightly in aluminum foil.
Bake. Place the foil packets on a baking sheet and bake for 2 1/2 hours.
Start the sauce. Meanwhile, heat the oil in a medium saucepan over medium heat. Cook and stir the onion for 5 minutes.
Simmer the sauce. Stir in the water, tomato paste, vinegar, brown sugar, honey and Worcestershire sauce. Add the salt, black pepper, liquid smoke, whiskey, garlic, paprika, onion powder, molasses and 1/2 tablespoon chile pepper. Bring to a boil, then reduce the heat and simmer uncovered for about 1 1/4 hours, until thick. Set aside.
Heat the grill. Preheat an outdoor grill for high heat.
Grill. Take the ribs out of the oven and let them stand for 10 minutes. Unwrap them and place them on the grill. Grill for 3 to 4 minutes per side.
Sauce and serve. Brush the sauce on the ribs during the last minute or two of grilling, just before serving. Serve with extra sauce on the side.
Nutrition per serving (estimated)
1060Calories
57 gCarbohydrates
2 gFiber
54 gNet carbs
46 gProtein
70 gFat
Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.
Remove the thin membrane on the bone side of each rack before seasoning for more tender ribs. Loosen a corner with a butter knife and pull it off with a paper towel.
Sugary sauces burn quickly over high heat. Sauce only at the end.
The sauce keeps in the refrigerator for up to two weeks.
