Scott Hibb’s Amazing Whisky Grilled Baby Back
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
and stir the onions in oil for 5 minutes. Stir in water, tomato paste,
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 coarsely 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 chile
pepper
Directions to make Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs,
Preheat oven to 300 degree F (150 degrees 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
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).
