Ingredients
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1 tablespoon olive oil
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1/4 cup finely chopped yellow onion
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2 teaspoons minced garlic (by all means use more if you like)
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3/4 cup ketchup
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1/2 cup rice vinegar (please use rice vinegar with no substitutions because it makes a difference IMO)
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1/4 cup firmly packed light brown sugar
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3 tablespoons Worcestershire sauce
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1 1/2 tablespoons yellow mustard
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3 teaspoons soy sauce
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1/2 teaspoon chili powder
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Tabasco sauce
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4 lbs pork baby back ribs (2-3 racks)
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kosher salt
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fresh ground black pepper
Instructions
- 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.
- Add the garlic and cook for 1 minute more.
- Add the remaining sauce ingredients, including Tabasco sauce to taste, and bring to a boil.
- 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).
- Set aside.
- Pour some of the sauce in a small bowl to use for basting the ribs.
- Allow the ribs to stand at room temperature for 20-30 minutes before grilling.
- Season with salt and pepper.
- 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.
- Turn after the first 30 minutes and again in 30 minutes, then do not turn again.
- During the last 30 minutes of grilling add the soaked hickory chips to the hot coals (if using).
- 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.
- Serve warm with the remaining sauce on the side.