One of the most iconic activities to do during the summer is to grill. From juicy burgers to perfectly seared steaks, grilling seems to be the best way to cook during the warm summer months. Typically, most people grill items like hot dogs, burgers, steaks, and even fish. Ribs are also included but it can be a difficult task to grill ribs so that they are tender and flavorful. Our recipe for Whiskey Baby Back Ribs has a fool proof way to keep the ribs nice and tender! We bake the ribs initially in the oven and finish it on the grill. It allows the ribs to stay juicy by being slowly cooked in the oven while having a smoky flavor from the grill. On your next cook-out, consider making these sweet and tangy ribs!
Whiskey Baby Back Ribs
Preheat oven to 300°F.
Combine the ground black pepper, ground red chili pepper, and salt for the rub. Sprinkle the rub on both racks of ribs. Wrap each rack of ribs in aluminum foil.
Place ribs in a shallow baking pan and bake for 2 1/2 hours.
In a saucepan, heat oil over medium heat.
Add onions to the oil and cook over medium heat for 5 minutes. Add water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce and stir.
Add salt, ground black pepper, ground chili pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, and dark molasses. Mix thoroughly.
Bring sauce mixture to a slight boil and reduce heat to simmer. Simmer until the sauce thickens. Make sure to simmer uncovered.
Once the sauce has thickened, remove from the saucepan from the heat.
Preheat an outdoor grill to high heat.
Remove the ribs from the oven after it is done baking. Let it rest for 15 minutes.
Remove the baby back ribs from the foil and place them on the grill. Baste the ribs with the sauce and grill for 3 - 5 minutes. Turn the ribs over and baste again. Grill for an additional 3 - 5 minutes.
Remove from the grill and baste both sides of the ribs one last time. The ribs are now ready to serve!
Ingredients
Directions
Preheat oven to 300°F.
Combine the ground black pepper, ground red chili pepper, and salt for the rub. Sprinkle the rub on both racks of ribs. Wrap each rack of ribs in aluminum foil.
Place ribs in a shallow baking pan and bake for 2 1/2 hours.
In a saucepan, heat oil over medium heat.
Add onions to the oil and cook over medium heat for 5 minutes. Add water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce and stir.
Add salt, ground black pepper, ground chili pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, and dark molasses. Mix thoroughly.
Bring sauce mixture to a slight boil and reduce heat to simmer. Simmer until the sauce thickens. Make sure to simmer uncovered.
Once the sauce has thickened, remove from the saucepan from the heat.
Preheat an outdoor grill to high heat.
Remove the ribs from the oven after it is done baking. Let it rest for 15 minutes.
Remove the baby back ribs from the foil and place them on the grill. Baste the ribs with the sauce and grill for 3 - 5 minutes. Turn the ribs over and baste again. Grill for an additional 3 - 5 minutes.
Remove from the grill and baste both sides of the ribs one last time. The ribs are now ready to serve!
