Whiskey Grilled Baby Back Ribs
You will need:
- 2 (2 pound) slabs baby back pork ribs
- coarsely ground black pepper
- 1 tablespoon ground red chili pepper
- 2.25 tablespoons vegetable oil
- 1/2 cup minced onion
- 1.5 cups water
- 1/2 cup tomato paste
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 2.5 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1/4 teaspoon coarsely ground black pepper
- 1.25 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
Are you still there? I hope this extensive list didn't scare you away!
- Preheat the oven to 300 degrees.
- Cut each full rack of ribs in half, so that you have 4 half racks.
- Sprinkle salt and pepper, and 1 tablespoon chili pepper over the meat.
- Wrap each half rack in aluminum foil.
- Bake for 2.5 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 the mixture to a boil, then reduce heat.
- Simmer for 1.25 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 because adding it too early will burn it.
- Enjoy!
I hope you all enjoyed this some what festive occassion for us. It's not often that we enjoy a nice rack of baby back ribs, huh? Well, that's all for tonight folks. I'll catch you on the flip side! Happy blogging to all!
