ROADHOUSE GRILL® BABY BACK RIBS

Roadhouse Grill® Baby Back Ribs

Servings: Serves 2 (full-racks) to 4 (half-racks
2 Large racks pork baby back ribs

salt

coarse ground black pepper

SAUCE

2 Tablespoons vegetable oil

1/4 cup(s) minced fresh onion

1-1/2 cup(s) water

1/2 cup(s) tomato paste

1/2 cup(s) white vinegar

1/2 cup(s) brown sugar

2 Tablespoons honey

1 Tablespoon worcestershire sauce

1-3/4 Teaspoons salt

1 Teaspoon liquid smoke

1 Teaspoon Jim Beam whiskey

1/4 Teaspoon coarse ground black pepper

1/8 Teaspoon garlic powder

1/8 Teaspoon paprika

Preheated oven to 300 degrees.
Ribs:

Cut each large rack of ribs in half. Sprinkle a light coating of salt and a generous portion of coarse pepper front and back of rack. Wrap the ribs in aluminum foil.Place wrapped ribs on a cookie sheet and bake 2 1/2 hours

Sauce:

Heat oil in a saucepan over medium heat. Sauté 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 grill Remove ribs from oven when done. The meat should have pull back about 1/2-inch from the cut-ends of the bones. Let rib rest for 10 minutes, remove ribs from the foil and put place on preheated grill. Grill the ribs for 3 to 4 minutes per side.Brush barbecue sauce on the ribs while they're grilling, and then again just before you serve them.