Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

4.8
(1,409)
1,060 Reviews
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This recipe features cooking ribs in the oven, then grilling them over high heat for a smoky finish. 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.

Submitted by Scott David Hibbard
Updated on November 16, 2023
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Prep Time:
20 mins
Cook Time:
2 hrs 40 mins
Additional Time:
10 mins
Total Time:
3 hrs 10 mins
Servings:
4
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Ingredients

  • 2 (2 pound) slabs baby back pork ribs

  • salt and coarsely ground black pepper to taste

  • 1 1/2 tablespoons ground red chile pepper, divided

  • 2 ¼ tablespoons vegetable oil

  • ½ cup minced onion

  • 1 ½ cups water

  • ½ cup tomato paste

  • ½ cup white vinegar

  • ½ cup brown sugar

  • 2 ½ tablespoons honey

  • 2 tablespoons Worcestershire sauce

  • 1 tablespoon dark molasses

  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 teaspoons whisky

  • 1 ¼ teaspoons liquid smoke flavoring

  • ½ teaspoon onion powder

  • ¼ teaspoon paprika

  • ¼ teaspoon coarsely ground black pepper

Directions

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

  2. Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.

    an overhead shot of baby back ribs on a cutting board marinated with black pepper, salt, and chile pepper

    Dotdash Meredith Food Studios

  3. Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.

    an overhead shot of baby backed ribs wrapped in aluminum foil

    Dotdash Meredith Food Studios

  4. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.

    an overhead shot of whiskey sauce thickening in a pot

    Dotdash Meredith Food Studios

  5. Preheat an outdoor grill for high heat and lightly oil the grates.

  6. Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.

  7. Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).

    looking down at grilled baby back ribs with some cut
    Dotdash Meredith Food Studios
1,626 home cooks made it!

Nutrition Facts (per serving)

1029 Calories
68g Fat
53g Carbs
50g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1029
% Daily Value *
Total Fat 68g 87%
Saturated Fat 23g 117%
Cholesterol 234mg 78%
Sodium 1720mg 75%
Total Carbohydrate 53g 19%
Dietary Fiber 2g 7%
Total Sugars 46g
Protein 50g 100%
Vitamin C 11mg 12%
Calcium 156mg 12%
Iron 5mg 27%
Potassium 1198mg 25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.