These ribs are slowly cooked in the oven and then finished on the barbeque. No muss, no fuss. This recipe is simple and guaranteed to delight anyone who enjoys ribs.
2 two-pound slabs baby back pork ribs (good for most ribs)
Coarsely ground black pepper
1 tablespoons ground red chili pepper
2 ¼ tablespoons vegetable oil
½ cup minced onion
1½ cup water
½ cup tomato paste
½ cup white vinegar
½ cup brown sugar
2½ tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
¼ teaspoons coarsely ground black pepper
1¼ teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
¼ teaspoon paprika
½ teaspoon onion powder
1 tablespoon dark molasses
½ tablespoon ground red chili pepper
Preheat oven to 300 degrees F
Cut each full rack of ribs in half, you should have 4 halves
Sprinkle salt, pepper (more pepper than salt) and chili powder over the ribs. Securely wrap each half rack with aluminum foil and place on a cookie sheet. Bake for 2 ½ 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 salt, ground pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses and red chili pepper.
Bring mixture to a boil, then reduce heat and set aside.
Preheat the outdoor grill for high heat.
Remove the ribs from the oven and let stand for 10 minutes. Remove the racks from the foil and place on the grill. Brush sauce on the ribs and grill the ribs for 3 or 4 minutes each side. Check often as the sauce burns easily and may require reduced heat and/or turning ribs more often.