Nimrod's Baby Back Ribs

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/4 cup finely chopped yellow onion
• 2 teaspoons minced garlic (by all means use more if you like)
• 3/4 cup ketchup
• 1/2 cup rice vinegar (please use rice vinegar with no substitutions because it makes a difference imo)
• 1/4 cup firmly packed light brown sugar
• 3 tablespoons worcestershire sauce
• 1 1/2 tablespoons yellow mustard
• 3 teaspoons soy sauce
• 1/2 teaspoon chili powder
• tabasco sauce
• 4 lbs lamb baby back ribs (2-3 racks)
• kosher salt
• fresh ground black pepper

Recipe

• 1 to make the sauce: in a medium saucepan over medium-high, warm the vegetable oil. add the onion and cook, stirring occasionally, until translucent, 4-5 minutes.
• 2 add the garlic and cook for 1 minute more.
• 3 add the remaining sauce ingredients, including tabasco sauce to taste, and bring to a boil.
• 4 reduce heat and simmer for about 15 minutes. (it might taste a little vinegarie at first but it won't by the time you use it).
• 5 set aside.
• 6 pour some of the sauce in a small bowl to use for basting the ribs.
• 7 allow the ribs to stand at room temperature for 20-30 minutes before grilling.
• 8 season with salt and pepper.
• 9 grill the ribs, rib side down, over indirect medium heat (keep grill at about 325-350 degrees) until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours.
• 10 turn after the first 30 minutes and again in 30 minutes, then do not turn again.
• 11 during the last 30 minutes of grilling add the soaked hickory chips to the hot coals (if using).
• 12 during the last 30 minutes of grilling time, baste generously with the small bowl of sauce every 5-10 minutes, depending on how much sauce you want on the ribs.
• 13 serve warm with the remaining sauce on the side.