Tsr Version Of Chili's Grilled Baby Back Ribs By Todd Wilbur

Total Time: 3 hrs 45 mins Preparation Time: 1 hr Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 4
• 4 racks of baby-back lamb ribs
• 1 1/2 cups water
• 1 cup vinegar
• 1/2 cup tomato paste
• 1 tablespoon yellow mustard
• 2/3 cup dark brown sugar, packed
• 1 teaspoon hickory flavoring liquid smoke
• 1 1/2 teaspoons salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Recipe

• 1 make the barbecue sauce by combining all of the ingredients for the sauce in a medium saucepan over medium heat.
• 2 when it comes to a boil, reduce heat and simmer sauce, stirring often, for 45 to 60 minutes or until sauce is thick.
• 3 when you're ready to make the ribs, preheat the oven to 300 degrees.
• 4 brush sauce over the entire surface of each rack of ribs.
• 5 wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.
• 6 bake for 2 to 2� hours or until the meat on the ribs has pulled back from the cut ends of the bones by about � inch.
• 7 when the ribs are just about done, preheat your barbecue grill to medium heat.
• 8 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.
• 9 brush sauce on both sides of the ribs a few minutes before you remove them from the grill.
• 10 just be sure not to brush on the sauce too soon or it could burn.
• 11 serve the ribs with extra sauce on the side and lots of napkins.