Roadhouse Grill Baby Back Ribs

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.

Dr. Pepper Ribs

Love these ribs on a summer day. Serve them with sweet potato fries and coleslaw for a perfect meal.

 Ingredients

2 racks baby back ribs
1 2-liter bottle Dr. Pepper
Salt and Pepper
1 Tablespoon chili powder
1 cup water
1/2 Tablespoon canola oil
1/2 onion, minced
1 clove garlic, minced
1/2 cup ketchup
2 Tablespoons Worchestshire sauce
2 Tablespoons apple cider vinegar
1/8 teaspoon cayenne pepper


Instructions

Place ribs in large baking dish. Pour enough soda to cover them, saving 1/2 cup for the barbeque sauce. Add 1/4 cup salt to the rib mixture and soak in the refrigerator at least 2 hours or overnight.

Heat oven to 350F. Remove the ribs from the liquid. Discard the liquid. Pat the ribs dry with paper towels. Sprinkle the ribs with chili powder and return to the baking dish. Add one cup water and cover tightly with aluminum foil. Bake for 2 hours or until meat is tender. Allow to cool slightly before grilling.

Meanwhile, make the barbeque sauce. Heat the oil in medium saucepan. Add onion and garlic and saute until softened. Add ketchup, Worchestshire sauce, vinegar, cayenne and reserved 1/2 cup of soda. Simmer for 15-20 minutes until sauce thickens.

Heat the grill, Brush ribs with the sauce and grill for 10-15 minutes, bone side down on a cooler part of the grill. Flip over and grill until lightly charred and smoky.  Remove from grill; brush with remaining sauce and serve.

This recipe comes from "Cook This, Not That"