These Whiskey Grilled Baby Back Ribs start in the oven and cook in their juices while you create a delicious whiskey barbeque sauce. Finish it all off with the grill adding the sauce and cooking to perfection.
These ribs are perfect for any time, and are a crowd-pleaser for tailgating and backyard barbecues.
Prep Time: 20 Min
Cook Time: 2 Hrs 40 Min
Ready In: 3 Hrs
Servings: 4
Ingredients
• 2 (2 pound) slabs baby back pork ribs
• coarsely ground black pepper
• 1 tablespoon ground red chile pepper
• 2 1/4 tablespoons vegetable oil
• 1/2 cup minced onion
• 1 1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2 1/2 tablespoons honey
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1/4 teaspoons liquid smoke flavoring
• 2 teaspoons whiskey
• 2 teaspoons garlic powder
• 1/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 tablespoon dark molasses
• 1/2 tablespoon ground red chile pepper
How to Make Whiskey Glazed Baby Back Ribs
- Preheat oven to 300 degrees F (150 degrees C).
- 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 tablespoon of chile pepper over the meat.
- Wrap each half rack in aluminum foil.
- Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat.
- Cook and stir the onions in oil for 5 minutes.
- Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
- Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper.
- Bring mixture to a boil, then reduce heat.
- Simmer for 1 1/4 hours, 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 minutes.
- Remove the racks from the foil, and place them on the grill.
- Grill the ribs for 3 to 4 minutes on each side.
- Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).
Whiskey Grilled Baby Back Ribs
Ingredients
- 2 (2 pound) slabs baby back pork ribs
- • coarsely ground black pepper
- • 1 tablespoon ground red chile pepper
- • 2 1/4 tablespoons vegetable oil
- • 1/2 cup minced onion
- • 1 1/2 cups water
- • 1/2 cup tomato paste
- • 1/2 cup white vinegar
- • 1/2 cup brown sugar
- • 2 1/2 tablespoons honey
- • 2 tablespoons Worcestershire sauce
- • 2 teaspoons salt
- • 1/4 teaspoon coarsely ground black pepper
- • 1 1/4 teaspoons liquid smoke flavoring
- • 2 teaspoons whiskey
- • 2 teaspoons garlic powder
- • 1/4 teaspoon paprika
- • 1/2 teaspoon onion powder
- • 1 tablespoon dark molasses
- • 1/2 tablespoon ground red chile pepper
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- 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 tablespoon chile pepper over meat.
- Wrap each half rack in aluminum foil.
- Bake for 2 1/2 hours.
- Meanwhile, heat oil in a medium saucepan over medium heat.
- Cook and stir the onions in oil for 5 minutes.
- Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
- Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper.
- Bring mixture to a boil, then reduce heat.
- Simmer for 1 1/4 hours, 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 minutes.
- Remove the racks from the foil, and place them on the grill.
- Grill the ribs for 3 to 4 minutes on each side.
- Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).