Description

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.

Ingredients

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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Instructions

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.