Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 40 mins
• Total Time: 3 hr
• Calories: 1029 Calories

Ingredients

• 2 teaspoons salt
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• Coarsely ground black pepper
• 2 (2 pound) slabs baby back pork ribs
• 1 tablespoon ground red chile pepper
• 1 tablespoon dark molasses
• 2 teaspoons whiskey
• 0.25 teaspoon paprika
• 1.5 cups water
• 0.5 teaspoon onion powder
• 0.5 cup minced onion
• 0.5 cup brown sugar
• 0.5 cup white vinegar
• 0.5 cup tomato paste
• 0.25 teaspoon coarsely ground black pepper
• 2.5 tablespoons honey
• 2.25 tablespoons vegetable oil
• 1.25 teaspoons liquid smoke flavoring
• 0.5 tablespoon ground red chile pepper

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat.

Step 2

Preheat oven to 300 degree F (150 degrees C).

Step 3

Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

Step 4

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, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.

Step 5

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).