Chili's Grilled Baby Back Ribs
Serves 4
Published in: Tallahassee Democrat
For the sauce
1 1/2 cup water
1 cup apple cider vinegar
1/2 cup tomato paste
1 tablespoons yellow mustard
2/3 cup dark brown sugar -- packed
1 teaspoons liquid hickory smoke
1 1/2 tsps. salt
1/2 teaspoons onion powder
1/4 teaspoons garlic powder
1/4 teaspoons paprika
4 racks baby back ribs
Make the barbecue sauce by combining all of the ingredients for the sauce
in a medium saucepan over medium heat. When it comes to a boil, reduce
heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce
is thick. When you're ready to make the ribs, preheat the oven to 275
degrees. Brush sauce over the entire surface of each rack of ribs. Wrap
each rack tightly in aluminum foil and arrange the packets on a baking
sheet with the seam of the foil facing up. Bake for 2 to 2 1/2 hours or
until the meat on the ribs has pulled back from the cut ends of the bones
by about 1/2 inch. When the ribs are just about done, preheat your
barbecue grill to medium heat. Remove the ribs from the foil (careful not
to burn yourself - the liquid inside will be hot!) and grill them on the
barbecue for 4 to 8 minutes per side or until the surface of the ribs is
beginning to char. Brush sauce on both sides of the ribs a few minutes
before you remove them from the grill. Just be sure not to brush on the
sauce too soon or it could burn. Serve the ribs with extra sauce on the
side and lots of napkins.
Makes four servings.
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