Whisky Grilled Baby Back Ribs
This recipe features cooking ribs in the oven, then grilling them over high heat for a smoky finish.
Ingredients
- 2 x 2 pound slabs baby back pork ribs
- salt and coarsely ground black pepper to taste
- 1 1/2 tablespoons ground red chile pepper divided
- 2 ¼ tablespoons vegetable oil
- ½ cup minced onion
- 1 ½ cups water
- ½ cup tomato paste
- ½ cup white vinegar
- ½ cup brown sugar
- 2 ½ tablespoons honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dark molasses
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons whisky
- 1 ¼ teaspoons liquid smoke flavoring
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.
- an overhead shot of baby back ribs on a cutting board marinated with black pepper, salt, and chile pepper
- Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.
- Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.
Preheat an outdoor grill for high heat and lightly oil the grates.
- Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.
- Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).