Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
This recipe features cooking ribs in the oven, then grilling them over high heat for a smoky finish. Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs slowly before the quick grilling process.
Ingredients
- 2 (2 pound) slabs baby back pork ribs
- salt and coarsely ground black pepper to taste
- 1 1/2 tablespoons ground red chile pepper, divided
- 2 ¼ tablespoons vegetable oil
- ½ cup minced onion
- 1 ½ cups water
- ½ cup tomato paste
- ½ cup white vinegar
- ½ cup brown sugar
- 2 ½ tablespoons honey
- 2 tablespoons worcestershire sauce
- 1 tablespoon dark molasses
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons whisky
- 1 ¼ teaspoons liquid smoke flavoring
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ¼ teaspoon coarsely ground black pepper