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Introduction

Craving fall-off-the-bone ribs with a smoky, sweet, and tangy kick? Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs deliver just that! These ribs are slow-baked to tender perfection, then finished on the grill with a rich, whisky-infused barbecue sauce that’s packed with bold flavors. Perfect for summer barbecues, game-day feasts, or a special weekend dinner, this recipe combines oven convenience with a grilled finish for maximum flavor. Beginner-friendly with a show-stopping result, it’s a dish that’ll impress any crowd. Curious about how to create these mouthwatering ribs? Let’s dive into this irresistible recipe that’s sure to become a favorite!

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Overview: Why Whisky Grilled Baby Back Ribs Are Special

Scott Hibb’s Whisky Grilled Baby Back Ribs stand out for their tender texture and complex, homemade barbecue sauce, elevated by a splash of whisky and a hint of liquid smoke. The ribs are seasoned with a spicy chile pepper rub, slow-cooked in the oven for melt-in-your-mouth tenderness, and finished on the grill for a charred, caramelized crust. The sauce, with its blend of tomato, vinegar, brown sugar, and spices, strikes a perfect balance of sweet, tangy, and smoky. This recipe serves 4, takes about 4 hours (mostly hands-off), and is versatile enough to adapt with different spices or sauces. Its bold presentation, rich flavors, and crowd-pleasing appeal make it ideal for BBQs, gatherings, or hearty dinners.

Time Requirement:
- Prep: 20 minutes
- Baking: 2 hours 30 minutes
- Sauce Simmering: 1 hour 15 minutes
- Grilling: 6–8 minutes
- Total: About 4 hours
Difficulty Level: Moderate. Involves seasoning, baking, simmering, and grilling, but straightforward for beginners with clear steps.
Why It’s Special: This recipe serves 4, offers tender ribs with a bold whisky sauce, and is a BBQ showstopper. It’s great for summer, special occasions, or meal prep, with a perfect balance of sweet, spicy, and smoky flavors.

Essential Ingredients

This rib recipe comes together with ingredients that create a tender, flavorful dish. Here’s what you need and why each matters:

For the Ribs

Baby Back Pork Ribs (2 (2 lb) slabs): Tender, meaty ribs that cook evenly and soak up flavor.
Salt and Coarsely Ground Black Pepper (to taste): Enhance the meat’s natural flavor; more pepper for a bold kick.
Ground Red Chile Pepper (1 ½ tbsp, divided): Adds spicy warmth (1 tbsp for ribs, ½ tbsp for sauce).

For the Whisky Barbecue Sauce

Vegetable Oil (2 ¼ tbsp): Used to sauté onions, adding depth to the sauce.
Minced Onion (½ cup): Provides a sweet, savory base for the sauce.
Water (1 ½ cups): Thins the sauce to the right consistency.
Tomato Paste (½ cup): Intensifies tomato flavor and thickens the sauce.
White Vinegar (½ cup): Adds tangy acidity to balance sweetness.
Brown Sugar (½ cup): Contributes rich, caramel-like sweetness.
Honey (2 ½ tbsp): Enhances sweetness with a floral note.
Worcestershire Sauce (2 tbsp): Adds umami and savory depth.
Dark Molasses (1 tbsp): Provides deep, smoky sweetness.
Salt (2 tsp): Enhances overall flavor.
Garlic Powder (2 tsp): Infuses savory, aromatic notes.
Whisky (2 tsp): Adds a subtle, smoky complexity.
Liquid Smoke Flavoring (1 ¼ tsp): Mimics authentic BBQ smokiness.
Onion Powder (½ tsp): Complements minced onion with subtle sweetness.
Paprika (¼ tsp): Adds mild smokiness and color.
Coarsely Ground Black Pepper (¼ tsp): Contributes a mild, peppery bite.

Substitutions and Variations

Ribs: Swap baby back ribs for St. Louis-style ribs; adjust cooking time slightly (add 15–30 minutes for larger ribs).
Chile Pepper: Replace with cayenne for more heat, smoked paprika for milder flavor, or omit for less spice.
Whisky: Substitute with bourbon or omit for an alcohol-free sauce; add 1 tsp more liquid smoke for depth.
Molasses: Use maple syrup or extra honey for a lighter sweetness.
Vinegar: Swap white vinegar for apple cider vinegar for a fruitier tang.
Gluten-Free: Ensure Worcestershire sauce and liquid smoke are gluten-free; the recipe is naturally gluten-free otherwise.
Add-Ins: Include ½ tsp chipotle powder in the sauce for extra smokiness or brush with a store-bought BBQ sauce for convenience.

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Step-by-Step Instructions

Follow these steps to create Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs that are tender, smoky, and perfectly sauced:

Prepare the Ribs:
- Preheat the oven to 300°F (150°C).
- Cut 2 (2 lb) slabs of baby back ribs in half to make 4 half racks.
- Season generously with salt and coarsely ground black pepper (more pepper than salt). Sprinkle 1 tbsp ground red chile pepper evenly over the meat side of the ribs.
- Wrap each half rack tightly in aluminum foil, meat side up, and place on a baking sheet.
- Beginner Tip: Pat ribs dry before seasoning for better adhesion; ensure foil is sealed to trap steam for tender results.
Bake the Ribs:
- Bake in the preheated oven for 2 hours 30 minutes, until ribs are tender and nearly fall off the bone.
- Remove from oven and let stand in foil for 10 minutes to rest.
- Beginner Tip: Check tenderness by gently twisting a bone; it should move easily but not fall apart.
Make the Whisky Barbecue Sauce:
- Heat 2 ¼ tbsp vegetable oil in a medium saucepan over medium heat.
- Add ½ cup minced onion and cook for 5 minutes until soft and translucent.
- Stir in 1 ½ cups water, ½ cup tomato paste, ½ cup white vinegar, ½ cup brown sugar, 2 ½ tbsp honey, and 2 tbsp Worcestershire sauce.
- Add 1 tbsp dark molasses, 2 tsp salt, 2 tsp garlic powder, 2 tsp whisky, 1 ¼ tsp liquid smoke, ½ tsp ground red chile pepper, ½ tsp onion powder, ¼ tsp paprika, and ¼ tsp coarsely ground black pepper.
- Bring to a boil, then reduce heat to low. Simmer uncovered for 1 hour 15 minutes, stirring occasionally, until thickened.
- Remove from heat and set aside; adjust seasoning if needed.
- Beginner Tip: Stir sauce frequently to prevent sticking; if too thick, add 1–2 tbsp water; if too thin, simmer longer.
Grill the Ribs:
- Preheat an outdoor grill to high heat (about 450°F or 230°C) and lightly oil the grates to prevent sticking.
- Unwrap ribs and place on the grill, meat side up. Cook for 3–4 minutes per side, brushing with the whisky barbecue sauce during the last 1–2 minutes of grilling to avoid burning.
- Beginner Tip: Grill briefly to char without overcooking; apply sauce lightly and late to prevent charring.
Serve:
- Transfer ribs to a platter and serve immediately with extra sauce on the side for dipping.
- Pair with classic BBQ sides like coleslaw, baked beans, or cornbread.
- Beginner Tip: Slice between bones for individual ribs or serve as half racks for a dramatic presentation.

Cooking Tips

Rib Prep: Remove the membrane (silverskin) from the back of the ribs for better tenderness; use a paper towel to grip and peel it off.
Oven Baking: Place ribs bone side down in foil to ensure even cooking; check for doneness by ensuring meat pulls away from the bone easily.
Sauce Consistency: Simmer sauce until it coats the back of a spoon; taste and adjust sweetness or tang with extra sugar or vinegar.
Grilling Technique: Preheat grill thoroughly and clean grates to avoid sticking; use indirect heat if flare-ups occur while saucing.
Sauce Timing: Apply sauce only at the end of grilling to prevent burning due to sugar content; warm extra sauce for serving.

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Assembly: Building the Perfect Whisky Grilled Baby Back Ribs

This rib dish is all about achieving tender meat with a smoky, saucy finish. Here’s how to make it shine:

Rib Prep:
- Season ribs evenly and wrap tightly in foil to lock in moisture during baking.
- Rest ribs after baking to redistribute juices for maximum tenderness.
Sauce Prep:
- Simmer sauce low and slow to meld flavors; strain if you prefer a smoother texture.
- Reserve extra sauce for dipping or drizzle over ribs just before serving for a glossy look.
Presentation Tips:
- Serve on a large platter or wooden board to highlight the charred, saucy ribs.
- Garnish with a sprinkle of fresh parsley or extra ground chile pepper for a vibrant touch.
- Pair with colorful sides like grilled corn, potato salad, or a green salad for a complete BBQ spread.

Serving Suggestions

Main Dish: Serve as the star of a BBQ feast or hearty dinner, perfect for gatherings or special occasions.
Meal Prep: Bake ribs and prepare sauce up to 2 days in advance; grill fresh for best texture.
Party or BBQ: Cut into individual ribs for easy sharing; offer extra sauce and napkins for a fun, messy meal.
Variations: Swap whisky for bourbon, add 1 tsp mustard to the sauce for tang, or sprinkle ribs with smoked sea salt before serving.
Drinks: Pair with a cold IPA, sweet tea, or a whisky-based cocktail for a thematic complement.

Storage and Make-Ahead Tips

These ribs are great for prep-ahead and store well:

Refrigerator: Store baked ribs (without sauce) in an airtight container in the fridge for up to 3–4 days; sauce can be stored for up to 1 week. Reheat ribs in the oven at 300°F (150°C) for 15–20 minutes, then grill with sauce.
Freezer: Freeze baked ribs (unsauced) for up to 3 months; wrap tightly in foil and plastic wrap. Thaw in the fridge overnight, then grill with sauce. Freeze sauce separately for up to 3 months.
Make-Ahead: Bake ribs and prepare sauce up to 2 days in advance; store separately in the fridge. Grill ribs and apply sauce just before serving for optimal flavor and texture.
Serving Tip: Reheat ribs wrapped in foil to keep moist; warm sauce separately and brush on during grilling.

Recipe Variations

Spicy Whisky Ribs: Increase ground red chile pepper to 2 tbsp and add ½ tsp cayenne to the sauce for extra heat.
Vegetarian BBQ: Swap ribs for portobello mushrooms or seitan slabs; bake for 30–40 minutes and grill with sauce.
Low-Sugar Ribs: Reduce brown sugar and honey to ¼ cup each; add 1 tbsp balsamic vinegar for depth.
Bourbon-Glazed Ribs: Replace whisky with bourbon and add 1 tsp orange zest to the sauce for a citrusy twist.
Gluten-Free Ribs: Ensure Worcestershire sauce and liquid smoke are gluten-free; the recipe is naturally gluten-free otherwise.

Nutritional Information (Approximate)

Per Serving (1 of 4):
- Calories: 800 kcal
- Protein: 45 g
- Fat: 50 g
- Carbohydrates: 40 g
- Sugar: 30 g
- Sodium: 1200 mg
Note: Values are approximate and depend on specific brands, sauce quantity, and ingredient amounts.

Conclusion

Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs are the ultimate BBQ dish, offering tender, juicy ribs with a bold, whisky-infused sauce that’s sweet, tangy, and smoky. With its straightforward preparation, customizable flavors, and show-stopping presentation, it’s a must-try for summer cookouts, family dinners, or impressing guests. This recipe is so flavorful and satisfying, you’ll want to make it a regular in your grilling rotation. So fire up that oven, simmer that sauce, and get ready to enjoy ribs that are pure BBQ bliss!

Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs

Author: Alyssa

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