I know this is not the exact recipe you are looking for but many of us on the forum have made these ribs and we pretty much all agree that they are killer!

If you don't find the recipe you're looking for, I would suggest you try these. I have a huge rack of them in the oven right now. We're taking them to the neighbor's this afternoon for a Father's Day BBQ.

Sue's Roadhouse Grill Baby Back Ribs

Don't pay attention to the "one teaspoon" amount of whiskey, just slosh it in, you need more than one teaspoon!

2 large racks pork baby back ribs
salt
coarse ground black pepper
SAUCE:
2 tablespoons vegetable oil
1/4 cup minced fresh onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup brown sugar
2 tablespoons honey
1 tablespoon worcestershire sauce
1 3/4 teaspoons salt
1 teaspoon liquid smoke flavoring
1 teaspoon Jim Beam whiskey
1/4 teaspoon fresh ground black pepper -- coarse
1/8 teaspoon garlic powder
1/8 teaspoon paprika

To make the ribs, cut each large rack of ribs in half so that you have 4 half-racks. Sprinkle a light coating of salt and a more generous portion of coarse pepper over the top and bottom of each rack. Wrap the ribs in aluminum foil and bake in a preheated 300 degree oven for 2 1/2 hours.

As the ribs cook, make the sauce by heating the oil in a medium saucepan over medium/high heat. Sauté the onions for 5 minutes or until they start to brown. Add the remaining ingredients and bring mixture to a boil then reduce heat and simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat and set aside until the ribs are ready. Preheat your barbecue grill.

When ribs are finished in the oven, the meat should have pull back about 1/2-inch from the cut-ends of the bones. Remove the ribs from the oven, let them sit for 10 minutes or so, then remove the racks from the foil and put them on the grill. Grill the ribs for 3 to 4 minutes per side. They should be slightly charred in a few spots when they're finished. Brush barbecue sauce on the ribs while they're grilling, just before you serve them. Don't add the sauce too early or it will burn.
posted by Cookingrvc (Sue)

Linda

This is another good sauce from a forum member. I've used it several times. You could omit the smoked paprika and just use regular or leave it out altogether if you want.

Quick Maple Barbecue Sauce
Terry Pacnw from CF

1/2 c cider vinegar
1 c ketchup
1/4 c brown sugar
2 T dry mustard
1/4 c maple syrup
2 T Worcestershire
2 t smoked paprika
1/2 t cayenne
1/2 t fresh ground pepper
1 t kosher salt
Combine in a saucepan and bring to a boil. Lower heat and simmer 15-20 minutes until thickened.
Yields approx: 2 1/2 cups

Thanks Linda and Shambo - both recipes sound delicious.

That recipe sounds very close to the one in my (old) Better Homes & Gardens red checkered cookbook.
It's included with the recipe for BBQ pork chops.

I'm at work, cookbook is at home. Anybody have one handy (probably 70's-80's era) with that recipe in it?

Deanna

I have a BH&G red checkered cookbook from 1976. It has a Barbecued Rib recipe that is VERY close to the list of ingredients the OP provided. I can see her version being drawn from this version. At least it provides some proportions. Here it is:

OVEN BARBECUED RIBS (oven 350 degrees)
Simmer, covered 4 lb. pork back ribs, cut in serving pieces in enough salted water to cover about 1 hour, or till nearly tender.

Meanwhile, in saucepan, melt 1 TBS. butter; add 1 clove garlic, crushed, and cook 4-5 minutes. Add 1/2 cup catsup, 1/3 cup chili sauce, 2 TBS. brown sugar, 2 TBS. chopped onion, 1 TBS. Worcestershire sauce, 1 TBS. prepared mustard, 1 teaspoon celery seed, 1/4 teaspoon salt, dash bottled hot pepper sauce, and 3 thin lemon slices. Bring to boiling. Drain ribs; place in shallow pan; pour boiling sauce over. Bake at 350 degrees for 20 minutes, basting often with sauce. Serves 6-8.