Grilled Baby Back Ribs with Whiskey BBQ Sauce

Low and slow in the oven is the way to start these ribs off right.  Slather on your own homemade sauce to complete them on the grill for the finishing touch.

Grilled Baby Back Ribs with Whiskey BBQ Sauce

1 slab of baby back pork ribs
salt and pepper

Sauce...makes about 1-1/2 cups
2 Tablespoons canola oil
1/2 cup shredded onion
1-1/2 cups water
6 ounce can tomato paste
1/2 cup apple cider vinegar
1/2 cup dark brown sugar
2-1/2 Tablespoons honey
2 Tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
1-1/4 teaspoon liquid smoke
1 Tablespoon molasses
2-3 teaspoons Jim Beam Whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1/4-1/2 teaspoon red cayenne pepper


Preheat oven to 300 degrees.  Cut rack of ribs in 1/2 and lay each one on large piece of foil.  Sprinkle with salt and pepper. Wrap tight and bake for 2-1/2 hours.

Meanwhile start the BBQ sauce.  Heat oil in saucepan over medium heat.  Add onions and cook for up to 5 minutes. 

 Add water, tomato paste and rest of ingredients.  Whisking to incorporate.

Bring mixture to boil and lower heat to simmer uncovered for 1 hour.  I used a splatter shield on top of mine.  It lets the moisture out so it can thicken but the tomato doesn't bubble and splash all over.  You will need to stir occasionally.

Set aside sauce until you are ready to grill the ribs.

Preheat grill.  Remove ribs from oven and let sit for 5 minutes. Remove ribs from foil and place on grill.  Grill ribs for 3-4 minutes on each side, brushing (or in my case spooning!) the sauce on. I used about 1/2 of the recipe for the one, 3 pound slab. This picture shows 1/2 half of that slab.

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