Reviewed: May 26, 2009

So I used spareribs for this recipe instead of baby backs because they were on sale. I cooked them in the oven for some time and it came out wonderful. Everyone loved the sauce on this, I thought it was okay though. I don't know if I would go through with the trouble of the sauce again, it was a spectacular recipe though. *Update*: I made the recipe with baby back ribs a few days later and altered the bbq sauce with a tad more honey. YUMM! For sure the liquid smoke is definitely a must. I used hickory liquid smoke this time around. I've been slow cooking it at 250 degrees this whole time and and will increase the time as usual for future bbqs. Thanks for the recipe.

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Di

Cooking Level: Intermediate

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Reviewed: May 26, 2009

Yes, I agree these are THE best ribs ever. We loved the sauce too and I'm making chicken with the leftover sauce. I do have a question though because I couldn't find a spice called Ground Red Chile Pepper so I used Chile Powder which I now see isn't the right thing. However, if they ribs had been any better I'm not sure we could have stood it. :) If you others can't find it just sub chili powder cause my ribs received rave reviews from everyone.

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TORSIE

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Reviewed: May 26, 2009

Yummy! I made the recipe as posted but changed the servings to 10. Make sure you don't triple the sauce recipe as you will have tons left over. The ribs were a huge hit and I will definitely make again!

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Elizabeth

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Reviewed: May 25, 2009

Wow. Hands down the best ribs I have ever made, and among the best I have ever had. Made the recipe as written for a first try, and the ribs were fantastic. Bunches of compliments to the chef for the ribs from all party goers. I'll add a little red pepper to half the sauce next time, just because I really like it that way. You can change the sauce, but the method of cooking the ribs is the best. 2.5 hours sit for 10 then on the grill. So tender and good. Great recipe

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steve

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Reviewed: May 25, 2009

Excellent sauce. I followed the recipe exactly and it was perfect. I made the ribs yesterday and I'm making the sauce again today to put on boneless chicken breasts on the grill!

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KNDSMITH

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Reviewed: May 25, 2009

I am not a big ribs fan, but I made this for my husband and a couple of guests for Memorial Day and it was FANTASTIC! I didn't change anything, and they said it was the best ribs they ever had. Even my 12 year old son loved them. I will definately make again!

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murph

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

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Reviewed: May 24, 2009

WOW! What a hit! I put a rub of chili pepper/cumin/paprika on the ribs before I cooked them. Then put this awesome sauce over the ribs on the grill. My husband and I were in LOVE with these ribs. They were so good I made them again the next night so I could have them ready for Memorial Day BBQ at my SIL's house. Great kick, sweetness, and tartness combined. The only substitution I made the first time was I ran out of Paprika, so I used Chiptotle Pepper, I had no liquid smoke, and I used Cognac b/c I had no Whiskey. The 2nd time, the only substitution I made was I kept the Chipotle Pepper. Will let you know what my family thinks of this recipe.

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RouxZQ

Cooking Level: Intermediate

Home Town: San Bruno, California, USA

Living In: Valencia, California, USA

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Reviewed: May 24, 2009

long process but did turn out great. the ribs were nice and moist but the sauce was just OK but i did leave out the liquid smoke cause i personally dont care for it. I find it makes the recipes taste fake if that makes any scense. But it did call for alot of ingredients which made the taste very yummy but I think the sauce needs some altering to give it a good kick.

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michelle brown

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Reviewed: May 24, 2009

We all LOVED this recipe! I forgot to put the whiskey in but nobody noticed. This was AMAZING!! Even my 11 month old daughter LOVED it! Did my best to follow recipe exactly. As I said, I forgot the whiskey but it was really good even without it. Only used 1 rack of baby back ribs and froze the rest of the sauce. We are a small family. I definitely look foward to making this again. Don't be scared by the long list of ingredients. It was easy and soooo worth it!

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JENN_BEAN

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Reviewed: May 24, 2009

This recipe is truly flawless!!! I followed the recipe making no adjustments or substitutions because I have not ever cooked ribs before. These were excellent and simple. I made them for a family gathering and no one could get enough of them. I even have one family member who is gluten intolerent and she could eat these too!!! Thank you so much for an unbelievable recipe.

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Tonja

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Reviewed: May 23, 2009

THE BEST RIBS I'VE EVER HAD IN MY LIFE! Started them the night before by peeling off the membrane, rubbing them down with 1/4 cup apple cider vinegar + 1 ts liquid smoke... This really tenderizes your rib meat. Then rubbed them down with AR's Wally's Rib Rub (with a few personal modifications), double wrapped them in foil, frige overnight. Then picked up with this recipe... The only things I changed were to use 1/4c apple cider and 1/4c white vinegar, and I upped it to 2 tb whiskey... Didn't seem enough to me. Simmered about 2 hrs... This sauce is PERFECT rib sauce- since it's tomato PASTE based (rather than a tomato sauce/ketchup based sauce) it gets thick and coats to the ribs PERFECTLY. And it caramelizes on the grill... SO GOOD! For an 'everyday' BBQ sauce, I prefer AR's Big Al's KC Sauce, but I've got to give it up to this one for grilling ribs. I've tried MANY methods and sauces for ribs, slow cooker, oven, grill, and this is THE ONE. I will NEVER cook ribs another way! Quality of meat makes a HUGE difference when it comes to ribs though, so be picky... And wear a bib =) ***UPDATE: Did the exact same method (Wally's Rub, Scott's sauce + oven/grill) on a pork loin and it was FANTASTIC! Not AS good as the ribs, but not much is! Healthier though... Gonna do it with chicken breast tonight... That makes 3 nights in a row using this method/sauce, it's that good!

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Starlet

Cooking Level: Expert

Living In: Maple Valley, Washington, USA

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Reviewed: May 23, 2009

I made these just as posted, using ground chipolte chile pepper for the red chile pepper. These are quite possibly the best ribs I've ever tasted... FANTASTIC recipe, a HUGE hit in our house, thanks so much for sharing. The sauce on these is unbelievable, it will be my new bbq sauce, period. Don't let the list of ingredients and time involved scare you off, this recipe is worth every second!

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tsgma

Cooking Level: Expert

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Reviewed: May 16, 2009

I don't know what "ground chili pepper" is, so I used chili powder, and used garlic salt instead of regular salt on the ribs. I also figured, since it is "whiskey ribs" that 2 tsp wasn't nearly enough, so increased that to 2 tbsp. I did the ribs in the morning, and warmed them us just before dinner (covered with foil and a bit of water in the oven at 300* for 20 min), then basted them with sauce and broiled them. This was only because I had other things on the BBQ for a potluck and was trying to cook 3 things at once. The ribs turned out amazing, and I will DEFINITELY do these again. Huge hit with everyone!

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: May 10, 2009

I made this ribs tonight and they were "out of this word". The sauce is fantastic and I didn't change one thing. Got anymore wonderful dishes? Thanks Scott. Darlene

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Darlene

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Reviewed: Apr. 19, 2009

WOW!!! This was my first time making ribs, so after MUCH research, I decided to go with this one because the reviews were so great. We had a dinner party for 9, and mostly men, and the ribs were a hit! You know it's good when people stop talking during the meal ;). I did everything as it, except I reduced the water to 1 cup. I doubled the batch, and it came out great. It is spicy and sweet and tangy all at the same time. The ribs fell right off the bone. We even lost a few in the grill! Don't skip the grill part, that was the winning move.

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Kristy

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Reviewed: Apr. 16, 2009

Fantastic Recipe! Thanks for sharing!!

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Iliana and Mia's Mom

Cooking Level: Expert

Home Town: Kingsville, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Mar. 28, 2009

These WERE amazing!! We're novice rib cookers and they turned out great. I also cut the water back to 1 cup and used chili powder as that's what was on hand. Not spicy, but we loved it this way. Thanks for a great recipe, Scott!!

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Terri1951

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Reviewed: Mar. 24, 2009

Wow! This recipe quickly became a favorite in my house.

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schasel

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Reviewed: Mar. 10, 2009

I tried to marinate the ribs in the sauce and then bake them. My husband and I found them bland even after marinating. Maybe the barbque would have helped, but I'm going to try another faster option before giving this recipe another try.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 9, 2009

Superb way to cook the ribs. I did not make the actual marinade but oven cooked ribs for 2 1/2 hours prior to grilling made the most tender ribs I have ever tasted. Everyone comments how delicious they were and asked how to get the meat to "fall of the bone. I am heavy handed with the chilli powder on ribs with salt and pepper for the oven and added Jack Daniels BBQ sauce for the grill. Have cooked them this way many times since and always perfect.

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