Description

Craving tender, fall-off-the-bone ribs with a smoky, tangy, whisky-infused kick? What if you could create Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs in about 4 hours, perfect for a weekend barbecue or special dinner? This recipe, inspired by your love for bold, savory dishes like Cajun Grilled Chicken and Sausage and Veggies Skillet, combines oven-baked ribs with a rich, homemade whisky BBQ sauce and a final grill for charred perfection. Ideal for grilling enthusiasts, family gatherings, or a showstopping meal, these ribs are a labor of love that delivers big flavor.

Ingredients

For the Ribs

Baby Back Pork Ribs (2 slabs, 2 lb each): Tender, meaty ribs perfect for slow cooking and grilling.
Salt (to taste): Enhances natural pork flavor.
Coarsely Ground Black Pepper (to taste): Adds spicy depth (use more than salt for bold seasoning).
Ground Red Chile Pepper (1½ tbsp, divided): Provides smoky heat (1 tbsp for ribs, ½ tbsp for sauce).

For the Whisky BBQ Sauce

Vegetable Oil (2¼ tbsp): Cooks onions and forms the sauce base.
Minced Onion (½ cup): Adds savory sweetness to the sauce.
Water (1½ cups): Thins the sauce for simmering.
Tomato Paste (½ cup): Creates a thick, tangy base.
White Vinegar (½ cup): Adds sharp acidity to balance sweetness.
Brown Sugar (½ cup): Brings rich, caramelized sweetness.
Honey (2½ tbsp): Enhances sweetness with floral notes.
Worcestershire Sauce (2 tbsp): Infuses umami and depth.
Dark Molasses (1 tbsp): Adds robust, bittersweet flavor.
Salt (2 tsp): Balances and enhances sauce flavors.
Garlic Powder (2 tsp): Provides savory, aromatic notes.
Whisky (2 tsp): Infuses a distinctive, smoky-spirit flavor.
Liquid Smoke Flavoring (1¼ tsp): Adds BBQ smokiness without a smoker.
Onion Powder (½ tsp): Complements minced onion with subtle sweetness.
Paprika (¼ tsp): Contributes mild smokiness and color.
Coarsely Ground Black Pepper (¼ tsp): Adds a mild, spicy finish.

Substitutions and Variations

Ribs: Swap with St. Louis-style ribs or spare ribs; adjust baking time (spare ribs: add 30 minutes).
Chile Pepper: Use smoked paprika or cayenne for different heat profiles; reduce to ½ tbsp for milder flavor.
Whisky: Replace with bourbon or omit (add 1 tsp more liquid smoke for smokiness).
Brown Sugar: Substitute with maple syrup or coconut sugar; adjust to taste for sweetness.
Vinegar: Use apple cider vinegar or red wine vinegar for a different tang.
Liquid Smoke: Omit if grilling over wood chips for natural smokiness; use smoked paprika instead.
Vegetarian/Vegan: Not easily adaptable due to pork; consider grilled portobello mushrooms with the same sauce for a vegetarian alternative.
Gluten-Free: Ensure Worcestershire sauce and whisky are gluten-free certified; all other ingredients are naturally gluten-free.
Low-Sugar: Reduce brown sugar and honey to ¼ cup each; use a sugar substitute like stevia for diabetic-friendly.

Optional Additions

Spices: Add ½ tsp cayenne or chipotle powder to the sauce for extra heat, inspired by your Cajun Grilled Chicken.
Veggies: Serve with grilled corn or bell peppers, echoing your Sausage and Veggies Skillet.
Herbs: Garnish with chopped parsley or cilantro for freshness, inspired by your Mediterranean Chicken Pasta Salad.

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Instructions

Preheat the Oven:
- Preheat oven to 300°F (150°C).
- Line a baking sheet with aluminum foil for easy cleanup.
- Tip: Low heat ensures tender ribs; foil prevents sticking.
Prepare the Ribs:
- 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 (use more pepper than salt for bold flavor).
- Sprinkle 1 tbsp ground red chile pepper evenly over all sides of the ribs.
- Wrap each half rack tightly in aluminum foil, sealing edges to trap steam.
- Place wrapped ribs on the baking sheet and bake at 300°F (150°C) for 2 hours and 30 minutes, until tender.
- Tip: Remove silver skin from the back of ribs for better texture; season evenly for consistent flavor.
Make the Whisky BBQ Sauce:
- Heat 2¼ tbsp vegetable oil in a medium saucepan over medium heat.
- Add ½ cup minced onion and cook for 5 minutes, stirring, until soft and translucent.
- Stir in 1½ cups water, ½ cup tomato paste, ½ cup white vinegar, ½ cup brown sugar, 2½ tbsp honey, and 2 tbsp Worcestershire sauce.
- Add 1 tbsp dark molasses, 2 tsp salt, 2 tsp garlic powder, 2 tsp whisky, 1¼ tsp liquid smoke, ½ tsp onion powder, ¼ tsp paprika, ¼ tsp coarsely ground black pepper, and ½ tbsp ground red chile pepper.
- Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour and 15 minutes, stirring occasionally, until sauce thickens.
- Remove from heat and set aside; sauce should be thick but pourable.
- Tip: Stir sauce occasionally to prevent sticking; taste and adjust sweetness or heat after 45 minutes if needed.
Preheat the Grill:
- Preheat an outdoor grill to high heat (about 450°F/230°C) and lightly oil the grates to prevent sticking.
- Tip: Clean grates thoroughly; high heat ensures quick searing and char.
Finish the Ribs:
- Remove ribs from the oven and let stand in foil for 10 minutes to cool slightly.
- Carefully unwrap ribs, discarding foil and any juices.
- Place ribs on the preheated grill and cook for 3–4 minutes per side, until lightly charred.
- Brush whisky BBQ sauce generously on both sides during the last 1–2 minutes of grilling, reserving some sauce for serving.
- Tip: Apply sauce late to prevent burning due to sugar content; use tongs for easy flipping.
Serve:
- Transfer ribs to a platter and let rest for 5 minutes.
- Serve hot with extra whisky BBQ sauce on the side for dipping, paired with sides like coleslaw, baked beans, or cornbread, inspired by your BLT Chicken Salad and Street Corn Chicken Rice Bowl.
- Garnish with chopped parsley or cilantro (optional) for a fresh touch.
- Tip: Cut ribs into individual portions for easier serving; offer wet wipes for messy hands.