This is really an amazing baby back ribs recipe! I found it about a year ago and have been making it ever since. These are fabulous! Absolutely fall off the bone delish!
I tripled the recipe for a family cook out. The ribs were gone in the first 15 minutes! They never want to go out for bbq anymore.
But why go out when we can make the best ribs at home?
Thumbs up! Sauce was just as nice two days later.
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Amazing Whiskey Grilled Baby Back Ribs
2 (2 lb) baby back rib racks
fresh coarse ground black pepper
1 tablespoon ground red chili 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
2 teaspoons salt
1⁄4 teaspoon fresh coarse ground black pepper
1 1⁄4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1⁄4 teaspoon paprika
1⁄2 teaspoon onion powder
1 tablespoon dark molasses
1⁄2 tablespoon ground red chili pepper
Preheat oven to 300°F (150°C).
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 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
Meanwhile, heat oil in a medium saucepan over medium heat.
Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. 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.
Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
Remove from heat, and set sauce aside.
Preheat an outdoor grill for high heat.
Remove the 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).
Recipe based on one by Chippie1
Photo by SharonChen