If you don't have a go-to ribs recipe, then definitely give this one a shot. When you see ribs being smoked on TV grilling shows, it seems that is the only way to go for real ribs. Let me tell ya, after trying these, I have no doubt I'll be buying ribs every time they go on sale.
There wasn't much by way of remixing this recipe, the original called for brown sugar and I substituted coconut sugar. There is dark molasses in the sauce that might make you think that needs to be swapped out, but it has a glycemic index at right around 55, the high end of the low range.
While the ribs were in the oven, we got the grill started and grilled up some delicious peaches as well as sweet potatoes. Grilled asparagus would have gone very well also with this dinner.
- 2 2# baby back pork ribs
- fresh ground pepper
- table salt (optionally use Himalayan sea salt)
- 1 tbsp ground red chili pepper
- 2 1/4 tbsp vegetable oil or oil of choice
- 1/2 cup fresh minced onion
- 1 1/2 cup water
- 1/2 cup tomato paste
- 1/2 cup white vinegar
- 1/2 cup coconut sugar (originally brown sugar)
- 2 1/2 tbsp honey
- 2 tbsp Worcestershire sauce
- 2 tsp salt
- 1/4 tsp coarsely ground black pepper
- 1 1/4 tsp liquid smoke flavoring (I used hickory)
- 2 tsp whiskey (whatever you have handy)
- 2 tsp garlic powder
- 1/4 tsp paprika
- 1 tbsp dark molasses
- 1/2 tbsp ground red chili pepper
Preheat oven to 300 deg F (150 deg C)
To begin, cut each rack of ribs in half. Season both sides of ribs with salt and pepper (less salt than pepper), and chili pepper. Wrap each half rack in aluminum foil. Bake for 2.5 hours.
Now that the ribs are in the oven, heat the oil in a medium saucepan. Saute the onions in the oil for 5 minutes. Stir in the remaining ingredients. Bring to a boil, then reduce heat and simmer for 1.25 hours, uncovered, or until sauce thickens.
Remove sauce from heat and set aside.
Preheat your outdoor grill for high heat.
Once the ribs are done in the oven, remove and let rest for 10 minutes while still wrapped.
After the ten minutes are up, remove ribs from foil.
Grill ribs for 3-4 minutes on each side. Brush sauce on the ribs while they are grilling, just before serving them, being careful not to burn them.
Inspired and Remixed from Scott Hibb's Amazing Whisy Grilled Baby Back Ribs at AllRecipes.com