Roadhouse BBQ Ribs

Danette Peterson

Roadhouse Grill Sauce:

2 TBS Vegetable oil

¼ cup Minced fresh onion

1½ cup water

½ cup tomato paste

½ cup white vinegar

½ cup brown sugar

2 TBS honey

1 TBS Worcestershire sauce

1 ¾ tsp salt

1 tsp liquid smoke

1 tsp ginger ale soda

¼ tsp course ground pepper

1/8 tsp garlic powder

1/8 tsp paprikaPork ribs

-Section ribs into sets of 3. Salt and pepper both sides and wrap in foil putting 2 or 3 sets in one foil wrap. Lay the ribs fat side up (on fold). Bake in foil at 300 for 2½ hours.

-While ribs are baking make sauce, start by sautéing onion until brown and then add remaining ingredients and bring to a boil. Reduce heat and simmer for 1¼ hours, uncovered until sauce thickens (may not take the entire hour). Remove from heat and set aside until ribs are ready. (This will freeze very well. Just remember to heat before putting on ribs.)

-When ribs are finished baking remove and let sit for 10 minutes (I froze mine at this point for camp. I left them in the foil and put them in freezer bags a week before camp, I’m sure they would freeze longer if you needed.)then remove racks from the foil and put on the grill for 3 or 4 minutes per side. They should be slightly charred in a few spots when they’re finished. Brush BBQ sauce on the ribs while they’re grilling, just before serving them.