Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
Description
This recipe for cooking ribs in the oven, then grilling over high heat, features a barbecue sauce with molasses, vinegar, honey, and tomato paste.
Ingredients
•
2 (2 pound) slabs baby back pork ribs
•
coarsely ground black pepper
•
1 tablespoon ground red chile pepper
•
2 1/4 tablespoons 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 tablespoons honey
•
2 tablespoons Worcestershire sauce
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1 tablespoon dark molasses
•
2 teaspoons salt
•
2 teaspoons garlic powder
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2 teaspoons whiskey
•
1 1/4 teaspoons liquid smoke flavoring
•
1/2 teaspoon onion powder
•
1/4 teaspoon paprika
•
1/4 teaspoon coarsely ground black pepper
Directions
1
Preheat the oven to 300 degrees F (150 degrees C).
2
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.
3
Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.
4
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, 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.
5
Preheat an outdoor grill for high heat and lightly oil the grates.
6
Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.
7
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).