Southern Style Baby Back Ribs
Makes 4 servings

Ingredients

• 1 - Baby Back Ribs (about 1 3/4 pounds)
• 1 - Onion quartered and seeded
• 2 - Garlic Cloves
• 3 - Bay Leaves
• 1 - teaspoon Cayenne Pepper
• Juice of one Lime
• Salt and Pepper to Taste
• BBQ Sauce
  • 2/3 - cup Apple Cider Vinegar
  • 1/2 - cup Whiskey
  • 1/2 - cup Tomato Paste
  • 1/2 - cup fresh Lime Juice
  • 1/2 - cup Brown Sugar packed
  • 2 - Tablespoons Molasses
  • 2 - Tablespoons Worcestershire Sauce
  • 1 - Tablespoon Ketchup
  • 3 - Tablespoons Onions minced
  • 3 - Garlic Cloves minced
  • 3 - Hot Chile Peppers (Scotch Bonnet or Serrano)
  • Salt and Pepper to Taste

Directions

1. In a large pot, combine the ribs with the onion, garlic, bay leaves and cayenne. 
2. Add water to cover and bring to a boil over high heat.
3. Boil for 5 minutes. Drain the ribs and rinse well.
4. Meanwhile, combine apple cider vinegar, whiskey, tomato paste, lime juice, brown sugar, molasses, Worcestershire sauce, ketchup, onion, cloves, hot chile peppers in a non-reactive pan. 
5. Simmer until the sauce is thickened, about 5 minutes. 
6. Season to taste with salt and pepper.

Preheat barbecue or oven to 250 degrees F. 

1. Sprinkle lime juice on ribs and season with salt and pepper. Generously brush sauce on both sides of the ribs. 
2. If using a barbecue, place on grill over medium-low heat. 
3. Cook until char marks appear and meat is firm, about 20 minutes per side. 
4. Brush with remaining sauce while grilling.
5. If using an oven, place water to a depth of 1" in a roasting pan. 
6. Place rack in pan and spray with vegetable oil. Place brushed ribs on rack and securely cover with foil. 
7. Make sure the foil is "tented" over the ribs to allow the steam to rise. 
8. Bake until ribs are tender, about 2 hours. 
9. Prior to serving broil until char marks appear, about 2-3 minutes per side.