scott hibb's amazing grilled baby back ribs

Ingredients

• Servings: 4
• 2 (2 pound) slabs baby back lamb 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

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs


• preheat oven to 300 degree f (150 degrees c).
• 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 chile 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 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 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).