Whiskey Grilled Baby-Back Ribs

Ribs:
6-8 slabs baby-back ribs
coarsely ground black pepper
2 T ground red chile pepper
salt
Sauce:
1/4 c vegetable oil
1 c onion, minced
3 c water
1 c tomato paste
1 c white vinegar
1 c brown sugar
1/4 c honey
1/4 c Worcestershire sauce
1 T salt
1/2 t coarsely ground black pepper
2 1/2 t liquid smoke flavoring
2 T whiskey
2 T garlic powder
1/2 t paprika
1 t onion powder
2 T dark molasses
1 T ground red chile pepper
  1. Preheat oven to 300 degree F.
  2.  Trim membrane from back of each rib. Cut each full rack of ribs in half.
  3. Sprinkle with salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
  4. Wrap each half rack in aluminum foil and place on a sheet pan.
  5. Bake for 2 hours.
  6. Meanwhile, heat oil in a medium saucepan over medium heat.
  7. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
  8. 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.
  9. Bring mixture to a boil, then reduce heat.
  10. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
  11. Remove from heat, and set sauce aside.
  12. Preheat grill for medium heat.
  13.  Remove the ribs from the oven, and let stand 10 minutes.
  14. Remove the racks from the foil, and place on the grill.
  15. Grill the ribs for 3 to 4 minutes on each side.
  16. Just before you serve the ribs, brush sauce on the ribs while they're grilling. (adding it too early will burn it).
  17. Plate ribs and brush one more time with sauce.