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-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

1. Preheat your oven to 300°F (150°C).
2. Cut each full rack of ribs in half to create 4 half racks.
3. Season the meat with a generous amount of pepper, a tablespoon of chile pepper, and a sprinkle of salt.
4. Individually wrap each half rack in aluminum foil.
5. Bake the wrapped ribs for 2 1/2 hours until they’re tender.
6. Meanwhile, heat vegetable oil in a saucepan over medium heat.
7. Sauté the minced onion until translucent, about 5 minutes.
8. Stir in water, tomato paste, white vinegar, brown sugar, honey, and Worcestershire sauce.
9. Season with salt, black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and ground chile pepper.
10. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 1/4 hours until the sauce thickens.
11. Remove from heat and set the sauce aside.
12. Preheat your outdoor grill for high heat.
13. Once the ribs are done baking, let them rest for 10 minutes before unwrapping them.
14. Place the unwrapped ribs on the grill and cook for 3 to 4 minutes on each side.
15. 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