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Category: Ribs
Prep Time: Cook Time: Total Time:
2 large racks pork baby back ribs
Salt
Coarse ground black pepper
Sauce
2 tbsp vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 3/4 tsp salt
1 tsp liquid smoke
1 tsp Jim Beam whiskey
1/4 tsp coarse ground black pepper
1/8 tsp garlic powder
1/8 tsp paprika
Wrap the ribs in foil, then arrange them on a cookie sheet for baking in the oven. Brush the sauce on just before grilling.
To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil 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 saucepan over medium/high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.
When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Do not add the sauce too early or it will burn.
Serves 2 (full-racks) to 4 (half-racks).
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BABY BACK RIBS - Roadhouse Grill
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Category: Ribs
Prep Time: Cook Time: Total Time:
2 large racks pork baby back ribs
Salt
Coarse ground black pepper
Sauce
2 tbsp vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tbsp honey
1 tbsp Worcestershire sauce
1 3/4 tsp salt
1 tsp liquid smoke
1 tsp Jim Beam whiskey
1/4 tsp coarse ground black pepper
1/8 tsp garlic powder
1/8 tsp paprika
Wrap the ribs in foil, then arrange them on a cookie sheet for baking in the oven. Brush the sauce on just before grilling.
To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil 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 saucepan over medium/high heat. Saute the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.
When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Do not add the sauce too early or it will burn.
Serves 2 (full-racks) to 4 (half-racks).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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