"Meat made tender and so flavorful. It will make you want it more bite after bite."

INGREDIENTS

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

DIRECTIONS

• Turn the oven on to 300 degree F (150 degrees C).
• Cut the full rack of ribs into two, making 4 half racks. Season each with salt and pepper, then a a tablespoon of chile pepper. Wrap in aluminum foil individually and bake in the preheated oven for about 2-1/2 hours.
• While waiting, start heating oil in a medium saucepan. Saute the onions for 5 minutes and mix in water, tomato paste, vinegar, brown sugar, honey and Worcestershire sauce. Add 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses and 1/2 tablespoon ground chile pepper. Cook mixture until boiling. Adjust heat to low and simmer for about 75 minutes.
• Remove from stove when done.
• Prepare the outdoor grill for high heat cooking.
• Take the ribs off the oven and set it aside for 10 minutes. Discard the foil and place the meat over the grill. Cook for about 4 minutes and turn, cooking the other side evenly. Use prepared sauce to baste meat and serve when done.
• Makes 4 servings