Main Dishes/ Pork

Spicy Whiskey Grilled Baby Back Ribs

I have had this recipe in my “to make” list for awhile. Shame on me for waiting for so long! These ribs are to die for. Ooey-gooey, fall off the bone, melt in your mouth, delicious, sticky, and a tiny bit spicy. That about sums these up.

If you listen to anything I say on this site, listen to this: You MUST make these ribs. I promise that you will be happy you did.

Notice I didn’t even mention the whiskey in the recipe. Aren’t you proud of me?

 

Original recipe courtesy of allrecipes.com

Spicy Whiskey Grilled Baby Back Ribs

Servings: 4 servings
Author: The Gourmet Housewife

Ingredients

  • 2 2 pound slabs baby back pork ribs
  • coarsely ground black pepper
  • salt
  • 1 tbsp cayenne pepper
  • 2 1/4 tbsp vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tbsp honey
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/4 tsp coarsely ground black pepper
  • 1 1/4 tsp liquid smoke flavoring
  • 2 tsp whiskey
  • 2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp onion powder
  • 1 tbsp dark molasses
  • 1/2 tbsp cayenne pepper

Instructions

  • Preheat oven to 300°F.
  • Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt) and 1 tbsp cayenne pepper over meat. Wrap each piece in aluminum foil and place on a baking sheet. Bake for 2 1/2 hours.
  • Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in the oil for 5 minutes. Stir in remaining ingredients. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set aside.
  • Preheat an outdoor grill for high heat.
  • Remove 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).

 

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2 Comments

  • Reply
    Curtis Timmer
    May 13, 2011 at 5:21 pm

    Hey Jacquelyn, I have a tip for you if you want to do the ribs from start to finish on the BBQ… First off use indirect heat when slow cooking ribs on the BBQ, it avoids flare up and keeps the BBQ just hot enough to slow cook (250 C). I put the uncooked ribs on one half of the grill and on the other half I put tin foil pans filled with water and a bit of liquid smoke (optional). On the half with the tin foil pans I set the burner to high to get the BBQ up to temp then after 20min drop it low (that’s right I said drop it low). Every 1hr I’ll have a little peak and turn the ribs if needed. This process takes a minimum 4 hrs. After they are cooked I remove the pans, sauce up the ribs and crank up the heat to get some char on them, but being careful so as not to burn the sauce. Right after taking the ribs off the grill I bast them again with sauce. Finger lickin’, lip smackin’ good!!!

    Happy Grilling!!!

    • Reply
      The Gourmet Housewife
      May 13, 2011 at 5:29 pm

      Thanks Curtis, I’ll have to give this a try!

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