Wednesday, April 1, 2009


From the kitchen of: Becky

Serves: 2 (Full – Racks) to 4 (Half – Racks)

2 Large racks pork baby back ribs
Coarse ground black pepper

Ingredients for Sauce:
2 Tablespoons Vegetable Oil
¼ Cup Minced Fresh Onion
1 ½ Cups Water
½ Cup Tomato Paste
½ Cup White Vinegar
½ Cup Brown Sugar
2 Tablespoons Honey
1 Tablespoon Worcestershire Sauce
1 ¾ Teaspoon Salt
1 Teaspoon Liquid Smoke
1 Teaspoon Jim Beam Whiskey
¼ Teaspoon Coarse Ground Black Pepper
1/8 Teaspoon Garlic Powder
1/8 Teaspoon Paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half – racks. Sprinka light coating of salt and a more generous portion of coarse pepper over the top and the bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 ½ hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over med/high heat. Saute the onions until brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 ¼ hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat for BBQ grill.

When ribs are finished in the oven, the meat should have pull back about ½” from the cut-ends of the bones. Remove the ribs from the oven, then remove the racks from the foil and put them on the grill. Brush BBQ Sauce on the ribs while they are grilling. Grill the ribs for 3 – 4 minutes per side. They should be slightly charred in a few spots. Don’t add the sauce too early or it will burn.

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