Ingredients
2 large racks baby back ribs
Coarse salt and black pepper
For the Sauce:
2 Tablespoons olive oil
1/4 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup vinegar
1/2 cup brown sugar
2 Tablespoon honey
1 Tablespoon Worchestshire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon whiskey
1/4 teaspoon black pepper
1/4 teaspoon sweet paprika
Instructions
Cut each rack in half, making 8 half-racks. Remove the white sheath on the back side of the ribs, by inserting a knife in the corner and pulling it off. This material will not tenderize while cooking and your ribs will be much more fall-off-the-bone tender if it is removed before cooking.
Sprinkle each half-rack with a generous portion of salt and pepper. Wrap the ribs in foil, place the foil-wrapped ribs on a baking sheet and bake in a preheated 300 degree oven for 2 1/2 hours.
As the ribs cook, make the sauce by heating the oil in a medium skillet over medium-high heat. Add the onions and saute for 5 minutes or until they start to brown. Add the remaining ingredients and bring the mixture to a boil. Then, reduce heat and simmer for 1 hour, uncovered or until sauce is the right thickness. Set aside until the ribs are ready.
Light the grill and preheat it. Remove the ribs from the oven and all them to rest for about 10 minutes. Then, remove the foil and put the ribs on the grill. Grill ribs for five minutes on each side. Brush sauce on the ribs during the final minutes of cooking and just before you serve them.
Serves 6 - 8 people.