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Whisky Grilled Baby Back Ribs


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Whisky Grilled Baby Back Ribs 0 Picture


  • 2 (2pound) slabs baby back pork ribs
  • coarsely ground black pepper
  • 1 Tbs. ground red chili pepper
  • 2 1/4 Tbs. vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cuo brown sugar
  • 2 1/2 Tbs. honey
  • 2 Tbs. Worcestershire sauce
  • 2 tps. salt
  • 1/4 coarsely ground black pepper
  • 1 1/4 tps. liquid smoke flavoring
  • 2 tps. whiskey
  • 2 tps. garlic powder
  • 1/4 tps. paprika
  • 1/2 onion powder
  • 1 Tbs. dark molasses
  • 1/2 Tbs. ground red chili pepper


Servings 4
Preparation time 20mins
Cooking time 200mins


Step 1

Preheat oven to 300 degree F.

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 Tbs. chili pepper over meat. Wrap each half rack in aluminium foil. Bake for 2 1/2 hrs.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 mins.. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 tps. salt, 1/4 tps. black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 Tbs. ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hrs., 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 mins. Remove the racks from the foil and place on the grill. Grill the ribs for 3 to 4 mins. on each side. Brush sauce on the ribs while they're grilling, just before you serve them ( adding it too early will burn it.).


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