Amazing Whisky Grilled Baby Back Ribs

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2 (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

Ingredients

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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.

INSTRUCTIONS

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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,

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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. 

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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.

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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). Enjoy!

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