Teresa's Kitchen

• 2 large pork baby back ribs rack

=== RUB ===

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic cloves minced
• 2 tablespoons freshly cracked black pepper

=== BASTE SAUCE ===

• 2 tablespoons vegetable oil
• 1/4 cup minced fresh onion
• 1/2 cup water
• 1 can tomato sauce
• 1/2 cup white vinegar
• 1/2 cup light brown sugar
• 2 tablespoons light corn syrup
• 1 tablespoon worcestershire sauce
• 1 3/4 teaspoon salt
• 1 teaspoon liquid Barbecue Smoke?
• 1 teaspoon Jack Daniel’s Whiskey
• 1/4 teaspoon cracked black pepper
• 1/4 cup catsup

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Trim away any excess fat from ribs. Sprinkle a light coating spice rub over ribs and press into meat. Wrap the ribs in aluminum foil and bake in a preheated 275 degree oven for 3 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium-high heat. Saut? the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/2 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they’re finished. Brush barbecue sauce on the ribs while they’re grilling, just before you serve them. Don’t add the sauce too early or it will burn.

This recipe yields 2 (full-rack) to 4 (half-rack) servings.

Per Serving (excluding unknown items): 221 Calories; 8g Fat (29.7% calories from fat); 2g Protein; 40g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 1584mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 1/2 Fat; 2 Other Carbohydrates.