Baby Back Ribs

When your crew bites into these sauce-slathered baby back ribs for this
Memorial Day cookout, they'll savor meat so tender and juicy that it
slides right off the bone. Here's the secret method. The slow
oven-roasting cooks the ribs to perfection, while the grilling adds the
finishing smoky flavor and charring. I've also included a cool clone for
the tasty whiskey barbecue sauce served up on the ribs at this popular
steakhouse chain, so that you may be sure to earn the proper respect.

2 large racks pork baby back ribs
salt
coarse ground black pepper

Sauce
2 tablespoons 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 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoon 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

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. Don't add the sauce too early or it will burn.





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