Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
  • PREP TIME
    20 mins
  • COOK TIME
    2 hrs 40 mins
  • TOTAL TIME
    3 hrs 10 mins
  • SERVING
    4 People
  • VIEWS
    4.2K

Experience the ultimate cookout sensation with these unbelievably tender and flavorful whisky-infused baby back ribs. Slow-cooked to perfection and finished on a sizzling grill, these ribs deliver a smoky char and a succulent, fall-off-the-bone texture that will leave everyone craving more.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    53 g
  • Cholesterol
    234 mg
  • Fiber
    2 g
  • Protein
    50 g
  • Saturated Fat
    23 g
  • Sodium
    1720 mg
  • Sugar
    46 g
  • Fat
    68 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 300 degrees F (150 degrees C).

Image Step 02
02 Step

Recipe View Cut each full rack of ribs in half to make 4 half racks. Season generously with coarsely ground black pepper and salt, ensuring the pepper is more prominent. Sprinkle 1 tablespoon of ground red chile pepper over the meat for a touch of heat.

Image Step 03
03 Step

Recipe View Wrap each half rack tightly in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes to achieve maximum tenderness.

Image Step 04
04 Step

Recipe View Meanwhile, prepare the whisky-infused barbecue sauce: Heat vegetable oil in a medium saucepan over medium heat. Add the minced onion and cook, stirring occasionally, until softened (about 5 minutes). Stir in water, tomato paste, white vinegar, brown sugar, honey, and Worcestershire sauce. Incorporate the dark molasses, salt, garlic powder, whisky, remaining ground red chile pepper, liquid smoke flavoring, onion powder, paprika, and remaining coarsely ground black pepper. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered, allowing the sauce to thicken to a luscious consistency (about 1 hour and 15 minutes). Remove from heat and set aside.

Image Step 05
05 Step

Recipe View Preheat an outdoor grill for high heat and lightly oil the grates to prevent sticking.

Image Step 06
06 Step

Recipe View Remove the wrapped ribs from the oven. Let them rest for 10 minutes to allow the juices to redistribute, then carefully remove the ribs from the foil.

Image Step 07
07 Step

Recipe View Cook the ribs on the preheated grill for 3 to 4 minutes on each side, creating a beautiful smoky char. Brush the whisky-infused barbecue sauce on the ribs during the last minute of grilling on each side, caramelizing the sauce and adding a burst of flavor. Be careful not to add the sauce too early, as it may burn.

For an even more intense smoky flavor, consider adding wood chips (such as hickory or mesquite) to your grill.
If you don't have whisky on hand, bourbon or Scotch can be substituted.
The barbecue sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.

Darrel Crooks

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 1.4K Ratings)
Total Reviews: (8)
  • Sharon Yundt

    The ribs were fall-off-the-bone tender. Will definitely make again!

  • Brennan Daugherty

    Next time I'll double the sauce recipe. It was so good, we wanted more!

  • Earl Sawayn

    I added a bit more whiskey to the sauce – delicious!

  • Shanie Johnson

    I made this recipe for a competition, and won the first prize!

  • Bobby Keebler

    I don't have a grill, so I finished them in the broiler. They still turned out great!

  • Scottie Quigley

    Easy to follow recipe and fantastic results!

  • Julio Welch

    These ribs were a huge hit at my party! The sauce is amazing!

  • Keagan Rolfson

    The baking method works perfectly. The ribs were so moist and flavorful.

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