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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 1. Preheat oven to 300*F. | 2. 2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. | 3. 3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. 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 chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside. | 4. 4. Preheat an outdoor grill for high heat. | 5. 5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it). | 6. My Note: I used Jameson's Irish Whiskey. This sauce is awesome! We'll use it again and again. I followed those cooking instructions and used the dry rub from that recipe, as well. I used this sauce at the end where it calls for using your "favorite bbq sauce." Hands-down, this is our favorite sauce recipe. Can't wait to try it on my grilled whole chicken breasts! Update 2/4/05 I always double the recipe. One new tip: I use a mini food processor to mince the onions, but you still get small pieces in the sauce. It's great that way, but this time, after fully cooking the sauce, I let it cool and blended it in a regular blender. Awesome smooth texture, terrific flavor! Now we have two options. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby back rib rack	2			806.9352	0.0	179.5204	4.5333
black pepper			coarse ground	1.4432	0.3677	0.0597	0.0187
red chili pepper	1	tablespoon	ground	3.75	0.8259	0.1753	0.0412
vegetable oil	2 1/4	tablespoons		263.772	0.0	0.0	30.6
onion	1/2	cup	minced	32.0	7.472	0.88	0.08
water	1 1/2	cups		0.0	0.0	0.0	0.0
tomato paste	1/2	cup		108.24	24.9612	5.7024	0.6204
white vinegar	1/2	cup		21.42	0.0476	0.0	0.0
brown sugar	1/2	cup		418.0	107.899	0.132	0.0
honey	2 1/2	tablespoons		-	-	-	-
worcestershire sauce	2	tablespoons		26.52	6.6164	0.0	0.0
salt	2	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	coarse ground	1.4432	0.3677	0.0597	0.0187
liquid smoke flavoring	1 1/4	1/4		806.9352	0.0	179.5204	4.5333
whiskey	2	teaspoons		-	-	-	-
garlic powder	2	teaspoons		20.522	4.5093	1.0261	0.0453
paprika	1/4	teaspoon		1.6215	0.3104	0.0813	0.0741
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
dark molasses	1	tablespoon		806.9352	0.0	179.5204	4.5333
red chili pepper	1/2	tablespoon	ground	3.75	0.8259	0.1753	0.0412

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.