This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Baby Back Barbecue Ribs
Quick Baby Back Ribs
Hoot-n Holler Baby Back Pork Ribs
Prize Winning Baby Back Ribs
Baby Back Ribs
more »
Top Related Articles
Australian Wine Country: South Australia
Classic Whiskey Cocktails: American Style
Idaho Wine Country
California Wine Country: The Sierra Foothills
7 Top-Rated Grilled Shrimp Recipes
Grilling 101: Grilled Vegetables
Turkey Tips: Grilled, Smoked or Deep-Fried
Vegetarian Grilling
Grilling 101: Seafood Grilling
Plank Grilling
Related Collections
Arkansas Recipes
Super Bowl Meat Appetizers
Syrah/Shiraz Wine Pairing
Zinfandel Wine Pairing
Dairy-Free Appetizer Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

By: Scott David Hibbard

"Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process."

Rate/Review | Read Reviews (690)

What to Drink?
	Zinfandel
	Beachcomber
	Beer
	Mock Tea Sangria

Prep Time:
20 Min

Cook Time:
2 Hrs 40 Min

Ready In:
3 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Directions

Preheat oven to 300 degree F (150 degrees C).
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.
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.
Preheat an outdoor grill for high heat.
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).