Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.
- Serves: 4 persons
- 2(2 pound) slabs baby back pork ribs
- coarsely ground black pepper
- 1tablespoon ground red chile pepper
- 2¼ tablespoons vegetable oil
- ½cup minced onion
- 1½ cups water
- ½cup tomato paste
- ½cup white vinegar
- ½cup brown sugar
- 2½ tablespoons honey
- 2tablespoons Worcestershire sauce
- 2teaspoons salt
- ¼teaspoon coarsely ground black pepper
- 1¼ teaspoons liquid smoke flavoring
- 2teaspoons whiskey
- 2teaspoons garlic powder
- ¼teaspoon paprika
- ½teaspoon onion powder
- 1tablespoon dark molasses
- ½tablespoon ground red chile pepper
Step 1Preheat oven to 300 degree F (150 degrees C).
Step 2Cut 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.
Step 3Meanwhile, 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.
Step 4Preheat an outdoor grill for high heat.
Step 5Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place 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).