Re: Texas Roadhouse Ribs
Roadhouse Grill Baby Back Ribs v
2 large racks pork baby back ribs
salt
coarse ground black pepper
Sauce
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoon salt
1 teaspoon liquid smoke
1 teaspoon Jim Beam whiskey
1/4 teaspoon coarse ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon paprika
Wrap the ribs in foil, then arrange 'em on a cookie sheet for baking
in the oven.
.
Brush the sauce on just before taking the racks off the barbie.
1. To make the ribs, cut each large rack of ribs in half so that you have 4
half-racks. Sprinkle a light coating of salt and a more generous portion of
coarse pepper over the top and bottom of each rack. Wrap the ribs in
aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.
2. As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté 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 1/4 hours, uncovered, or until sauce thickens.
Remove from heat and set aside until the ribs are ready. Preheat your
barbecue grill.
3. 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.
Serves 2 (full-racks) to 4 (half-racks).
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