Ingredients

• 2 , 2 pound
• salt and coarsely ground black pepper to taste
• 1.5 tablespoons ground red chile pepper , divided
• 2.25 tablespoons vegetable oil
• 0.5 cups minced onion
• 1.5 cups water
• 0.5 cups tomato paste
• 0.5 cups white vinegar
• 0.5 cups brown sugar
• 2.5 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dark molasses
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons whisky
• 1.25 teaspoons liquid smoke flavoring
• 0.5 teaspoons onion powder
• 0.25 teaspoons paprika
• 0.25 teaspoons coarsely ground black pepper

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.
3. 3 Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.
4. 4 Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grates.
6. 6 Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.
7. 7 Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).

Nutrition per serving