Chef Rocco'S Bbq Sauce

• salt and pepper to taste
• 1 large vidalia onion, roughly chopped
• 12 garlic cloves, roughly chopped
• 1 tablespoon paprika
• 2 tablespoons liquid smoke (such as Stubb's)
• 3/4 cup reduced-sugar ketchip, such as Heinz
• 3 tablespoons red wine vinegar

1. 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.
2. In a separate bowl, combine the paprika, liquid smoke, ketchup and red wine vinegar.
3. 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.
4. Place on the grill for 30 minutes. Or, to enjoy all year round, place in the oven at 475u0b0F for 1/2 hour and then lower to 275u0b0F for another hour.
5. Recipe courtesy of Chef Rocco DiSpirito

salt, vidalia onion, garlic, paprika, liquid smoke, sugar, red wine vinegar

Taken from www.epicurious.com/recipes/member/views/chef-roccos-bbq-sauce-50138685 (may not work)