Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

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This is really an amazing baby back ribs recipe!!! I found it about a year ago at another recipe site and have been making it ever since.

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Ingredients [?]

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  • add   1/2 cup tomato paste
  • add   1 1/2 cups water
  • add   2 1/4 tablespoons vegetable oil
  • add   1 1/4 teaspoons liquid smoke flavoring
  • add   fresh coarse ground black pepper
  • add   2 teaspoons garlic powder
  • add   1/2 cup brown sugar
  • add   2 teaspoons whiskey
  • add   2 tablespoons Worcestershire sauce
  • add   1 tablespoon ground red chili pepper
  • add   2 (2 lb) baby back rib racks
  • add   2 teaspoons salt
  • add   1/4 teaspoon fresh coarse ground black pepper
  • add   1/2 cup minced onions
  • add   2 1/2 tablespoons honey
  • add   1/2 cup white vinegar
  • add   1/2 tablespoon ground red chili pepper
  • add   1/2 teaspoon onion powder
  • add   1/4 teaspoon paprika
  • add   1 tablespoon dark molasses


  1. Preheat oven to 300 degree F (150 degrees C).
  2. Cut each full rack of ribs in half, so that you have 4 half racks.
  3. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat.
  4. Wrap each half rack in aluminum foil.
  5. Bake for 2 1/2 hours.
  6. Meanwhile, heat oil in a medium saucepan over medium heat.
  7. Cook and stir the onions in oil for 5 minutes.
  8. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce.
  9. 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 chili pepper.
  10. Bring mixture to a boil, then reduce heat.
  11. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
  12. Remove from heat, and set sauce aside.
  13. Preheat an outdoor grill for high heat.
  14. Remove the ribs from the oven, and let stand 10 minutes.
  15. Remove the racks from the foil, and place on the grill.
  16. Grill the ribs for 3 to 4 minutes on each side.
  17. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).