Whiskey Baby Back Ribs

Category, DifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time2 hrs 10 minsTotal Time2 hrs 25 mins
 2 racks of baby back ribs
Rub
 2 tbsp freshly ground black pepper
 1 tbsp salt
 1 tbsp ground red chili pepper
Sauce
 2 ¼ tbsp vegetable oil
 ½ cup minced onion
 1 ½ cups water
 ½ cup tomato paste
 ½ cup white vinegar
 ½ cup brown sugar (darker the better)
 2 ½ tbsp honey
 2 tbsp Worcestershire sauce
 2 tsp salt
 ½ tsp freshly ground black pepper
 1 ¼ tsp liquid smoke flavoring
 2 tsp whiskey
 2 tsp garlic powder
 ½ tsp paprika
 ½ tsp onion powder
 1 tbsp dark molasses
 ½ tbsp ground red chili pepper
1

Preheat oven to 300°F.

2

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.

3

Place ribs in a shallow baking pan and bake for 2 1/2 hours.

Creating sauce
4

In a saucepan, heat oil over medium heat.

5

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.

6

Add salt, ground black pepper, ground chili pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, and dark molasses. Mix thoroughly.

7

Bring sauce mixture to a slight boil and reduce heat to simmer. Simmer until the sauce thickens. Make sure to simmer uncovered.

8

Once the sauce has thickened, remove from the saucepan from the heat.

9

Preheat an outdoor grill to high heat.

10

Remove the ribs from the oven after it is done baking. Let it rest for 15 minutes.

11

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.

12

Remove from the grill and baste both sides of the ribs one last time. The ribs are now ready to serve!

 

Ingredients

 2 racks of baby back ribs
Rub
 2 tbsp freshly ground black pepper
 1 tbsp salt
 1 tbsp ground red chili pepper
Sauce
 2 ¼ tbsp vegetable oil
 ½ cup minced onion
 1 ½ cups water
 ½ cup tomato paste
 ½ cup white vinegar
 ½ cup brown sugar (darker the better)
 2 ½ tbsp honey
 2 tbsp Worcestershire sauce
 2 tsp salt
 ½ tsp freshly ground black pepper
 1 ¼ tsp liquid smoke flavoring
 2 tsp whiskey
 2 tsp garlic powder
 ½ tsp paprika
 ½ tsp onion powder
 1 tbsp dark molasses
 ½ tbsp ground red chili pepper

Directions

1

Preheat oven to 300°F.

2

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.

3

Place ribs in a shallow baking pan and bake for 2 1/2 hours.

Creating sauce
4

In a saucepan, heat oil over medium heat.

5

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.

6

Add salt, ground black pepper, ground chili pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, and dark molasses. Mix thoroughly.

7

Bring sauce mixture to a slight boil and reduce heat to simmer. Simmer until the sauce thickens. Make sure to simmer uncovered.

8

Once the sauce has thickened, remove from the saucepan from the heat.

9

Preheat an outdoor grill to high heat.

10

Remove the ribs from the oven after it is done baking. Let it rest for 15 minutes.

11

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.

12

Remove from the grill and baste both sides of the ribs one last time. The ribs are now ready to serve!

Whiskey Baby Back Ribs