Prep Time:	1 hr
Cook Time:	3 hrs

Rub Ingredients (double if cooking 2 racks):

• 1 tbsp dry mustard
• 1 tbsp paprika
• 1 tbsp dark brown sugar
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp celery salt
• 1 tsp chipotle (or cayenne) pepper
• 1/2 tsp ground allspice

• 2 1/4 tbsp vegetable oil
• 1/2 cup onion, shredded (or minced, shredding's easier and the onion comes out finer)
• Wet:
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 2 1/2 tbsp honey
  • 1 tbsp dark molasses
  • 2 tbsp Worcestershire sauce
  • 1 1/4 tsp liquid smoke flavoring (Wright's all natural hickory seasoning)
  • 2 tsp whiskey (Bourbon works well)
• Dry:
  • 2 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1/2 cup brown sugar
  • 2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tbsp ground chipotle (or red) chile pepper

• 1 to 2 racks of baby back ribs, back membrane removed (may be difficult to do with baby back ribs, use paper towel to get a hold of the membrane)

1. Cut each full rack of ribs in half.
2. For the rub, combine mustard, paprika, sugar, garlic and onion powders, celery salt, ceyenne, and allspice. Pat ribs dry with paper towels and massage spice rub into both sides of ribs. Put ribs on plate and cover with plastic wrap, refrigerate for about 1 hr (can be refrigerated ahead of time for up to 24 hrs).
3. Preheat oven to 300 degrees F (150 degrees C).
4. Seal each half rack in an aluminum foil packet and bake for 2 1/2 hrs.
5. Just before ribs are done, preheat outdoor grill for high heat (about 450 degrees F, not hotter, too much heat will dry out the ribs).
6. Remove ribs from the oven, let stand 10-30 min. Remove racks from the foil, place on grill. Grill ribs for 3-4 mins on each side. Optionally, brush sauce on ribs while they're grilling, just before you serve them (adding it too early will burn it).

1. Heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 min. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.

   Season with 2 tsp salt, 1/4 tsp black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tbsp ground chile pepper.

   Bring mixture to a boil, then reduce heat to simmer for 2 1/4 hrs uncovered until sauce thickens.

2. About halfway through simmering, smooth sauce with hand blender, to reduce size of onion chunks. When done, pour into a jar, let stand 10-15 min (yields just over a cup).

Notes:

1. The sauce is best used for dipping. Brushing sauce over ribs while they're grilling can mask the taste of the rub and can make the ribs too soggy; the idea behind grilling them is to crisp up the outside.