Baby Jack Ribs
				Makes 3-4 racks
Ingredients
3-4 racks	baby back ribs		* When processing and pureeing the solid ingredients in the food processor, use the liquid ingredients to provide the "lubricant" to expedite the processing.
2 cups	Jack Daniels Whiskey
2 cups	orange juice
2 cups	olive oil
1 cup	dark brown sugar, packed
1 cup	honey
1 cup	Worcestershire Sauce
1/2 cup	garlic, minced
2	onions, processed *
6	jalapeño peppers, processed *
6	serrano peppers, processed *
8 oz	(1 can) chipotle peppers in adobo sauce, pureed *
4 oz	(1 bottle) liquid smoke, mesquite flavored
3 tbls	salt
3 tbls	ground black pepper
3 tbls	granulated garlic
3 tbls	sweet basil
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3	disposable aluminum foil cookie sheet pans to line the grill
Directions
Whisk all the ingredients together in a large container. The container should be food safe and large enough to hold the racks of ribs. I use a clear plastic Rubbermade type of container. Remove the membrane off the backs of the ribs and throw them in the marinade. Soak the ribs overnight. Place disposable foil cookie sheets underneath the cooking grate which will keep flare ups to a minimum and make cleanup a snap. Preheat the grill to around 200°. Throw the ribs on the grill. Keep the heat low at about 200°- 250° the entire cooking time. Keep an eye on them; you don't want to burn them. After you start the ribs, pour the marinade into a sauce pan. Bring it up to a boil, then turn the heat down and simmer it for at least 20 minutes to get any raw pork stuff cooked out. The longer you simmer it, the thicker it gets, which is good for dipping later on. Turn and baste the ribs with the marinade every 20 minutes rotating them around the grill to get them all done evenly. They’ll be done in about 2 hours when the bone just starts to pull away from the meat. Serve with some extra sauce on the side for additional slathering.

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