Sear them first and slowly baking these baby back pork ribs before grilling is the secret. Be sure to remove the silverskin first! Adding the whiskey last before the final 1 1/4 hours of simmering make for a fantastic and sweet basting and finish sauce.
Preheat oven to 300 degree F (150 degrees C). Remove silverskin from bone-side by grabbing with a paper towel, and tearing off.
Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and chile powder/pepper mix over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Add shot of whiskey. Soak wood chips for grill at this time. Simmer for 1 1/4 hours, uncovered, or until sauce thickens, stirring occasionally. Remove from heat, and set sauce aside. Keep at least 1/3 for service in a squeeze bottle.
Preheat an outdoor grill for high heat. Add smoking chip tray.
Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on lightly oiled grill, meat side down. Grill the ribs covered for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling once edges begin slight char, then cook and smoke on indirect heat for another 5-10 minutes for the smoke to permeate into the meat.