Ready in: 3 hours
4 servings

Ingredients

• 2 (£ 2) pieces pork ribs
• coarsely ground black pepper
• 1 tablespoon ground red chili pepper
• 2 1 / 4 tablespoons vegetable oil
• 1 / 2 cup chopped 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
• 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 chili pepper

Preparation
1. Preheat oven to 150 degrees
2. Cut each rack in half so you have 4 half racks hold. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over the meat. Wrap each half in aluminum foil. Bake for 2 1 / 2 hours.
3. Heat the oil in a medium pan on medium heat. Stir the onions in oil for 5 minutes. Add tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1 / 4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses and 1 / 2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Leave one hours simmer until the sauce thickens.
4. Preheat the BBQ to high heat.
5. Remove the ribs from the oven and let stand 10 minutes. Remove the racks from the foil, and place on grill. Grill the ribs for 3 to 4 minutes on each side. Bring sauce on the ribs while grilling, just before serving.