Chef Rocco Dispirito’S Bbq Ribs - cooking recipe

Ingredients

1 baby back rib rack
salt and pepper
1 onion, sliced
12 garlic cloves
1 tablespoon smoked paprika
2 tablespoons liquid smoke
3/4 cup reduced-sugar ketchup (tomato paste thinned out will work)
3 tablespoons red wine vinegar

Preparation

Take 1 rack of baby back ribs and trim all visible fat. Then, season with salt and pepper and place on a 2-foot long piece of aluminum foil on a baking sheet.
In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
Pour sauce over ribs and turn to coat completely. Scatter onions and garlic over the top. Place the foil over the ribs so it's tightly sealed. Place on the grill for 1 hour and 30 minutes. Or, to enjoy all year round, place in the oven at 425\u00b0F for 1/2 hour and then lower to 275\u00b0F for another hour, until meat is tender.