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.

Whiskey Barbecue Baby Back Ribs
Whiskey-Infused Grilled Ribs with Smoky Glaze
Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
Ready In: 3 hours
Servings: 4
Ingredients:
-
- 2 (2-pound) slabs baby back pork ribs (approx. 0.9 kg each)
- Coarsely ground black pepper
- 1 tablespoon ground red chile pepper
- 2 1/4 tablespoons vegetable oil (about 33 ml)
- 1/2 cup minced onion (about 120 g)
- 1 1/2 cups water (about 360 ml)
- 1/2 cup tomato paste (about 120 g)
- 1/2 cup white vinegar (about 120 ml)
- 1/2 cup brown sugar (about 100 g)
- 2 1/2 tablespoons honey (about 37.5 ml)
- 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 (about 15 ml)
- 1/2 tablespoon ground red chile pepper
History:
Grilled ribs, a beloved classic in American barbecue culture, have a history dating back to Indigenous cooking techniques and early American settlers. Over time, different regions developed their distinct styles, sauces, and flavors, making ribs a staple at summer gatherings and cookouts.
Recipe Variations:
While this recipe features a whiskey-infused smoky glaze, there are various regional adaptations such as Kansas City-style sweet and tangy sauces or Carolina-style vinegar-based marinades.
Ingredient Insights:
- Liquid Smoke: Adds that signature smoky flavor without the need for a smoker.
- Whiskey: Infuses a subtle warmth and depth to the sauce, complementing the richness of the pork.
- Dark Molasses: Enhances the glaze with its deep, slightly bitter-sweet flavor.
Expert Tips:
For extra tender ribs, consider marinating the ribs in the sauce for a few hours before grilling. When grilling, keep a close eye on the ribs and adjust the heat to prevent burning.
How to Make Whiskey Grilled Baby Back Ribs
- Preheat your oven to 300°F (150°C).
- Cut each full rack of ribs in half to create 4 half racks.
- Season the meat with a generous amount of pepper, a tablespoon of chile pepper, and a sprinkle of salt.
- Individually wrap each half rack in aluminum foil.
- Bake the wrapped ribs for 2 1/2 hours until they’re tender.
- Meanwhile, heat vegetable oil in a saucepan over medium heat.
- Sauté the minced onion until translucent, about 5 minutes.
- Stir in water, tomato paste, white vinegar, brown sugar, honey, and Worcestershire sauce.
- Season with salt, black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and ground chile pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 1 1/4 hours until the sauce thickens.
- Remove from heat and set the sauce aside.
- Preheat your outdoor grill for high heat.
- Once the ribs are done baking, let them rest for 10 minutes before unwrapping them.
- Place the unwrapped ribs on the grill and cook for 3 to 4 minutes on each side.
- Brush the smoky glaze on the ribs during the last few minutes of grilling, just before serving.
Storage and Leftovers:
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, and brush with additional sauce before serving.
FAQs for Whiskey Grilled Baby Back Ribs:
Q: Can I use a different type of alcohol instead of whiskey? A: Absolutely! Bourbon, rum, or even a dark beer can be used for a unique flavor twist.
Q: Can I make the sauce in advance? A: Of course! Prepare the sauce ahead of time and store it in the refrigerator. Reheat before brushing onto the ribs.
Alternate Names:
- Whiskey-Glazed BBQ Ribs
- Smoky Whiskey-Marinated Pork Ribs
Whiskey Grilled Baby Back Ribs
Ingredients
- 2 (2-pound) slabs baby back pork ribs (approx. 0.9 kg each)
- Coarsely ground black pepper
- 1 tablespoon ground red chile pepper
- 2 1/4 tablespoons vegetable oil (about 33 ml)
- 1/2 cup minced onion (about 120 g)
- 1 1/2 cups water (about 360 ml)
- 1/2 cup tomato paste (about 120 g)
- 1/2 cup white vinegar (about 120 ml)
- 1/2 cup brown sugar (about 100 g)
- 2 1/2 tablespoons honey (about 37.5 ml)
- 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 (about 15 ml)
- 1/2 tablespoon ground red chile pepper
- Meta Request:
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).