Scott Hibbs Amazing Whisky Grilled Baby Back Ribs

Scott Hibbs Amazing Whisky Grilled Baby Back Ribs

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
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 in half, so that you have 4 half racks. 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. Season with 2 teaspoons salt, 1/4 teaspoon
black pepper, liquid smoke, whiskey, garlic powder, 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).
Servings: 4