Scott Hibb's Whisky Grilled Baby Back Ribs

    3 hours

    Slowly roasting these baby back pork ribs before grilling is the secret. That and the finely-tuned, sweet, basting sauce.

    6 people made this

    Serves: 4 

    • 2 (900g) slabs baby back pork ribs
    • salt and coarsely gound pepper, to taste
    • 3 teaspoons red chilli powder
    • 2 1/2 tablespoons vegetable oil
    • 1 brown onion, finely chopped
    • 1 1/2 cups (375ml) water
    • 1/2 cup (130g) tomato paste
    • 1/2 cup (125ml) white vinegar
    • 1/2 cup (110g) 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 flavouring
    • 2 teaspoons whiskey
    • 2 teaspoons garlic powder
    • 1/4 teaspoon paprika
    • 1/2 teaspoon onion powder
    • 1 tablespoon dark molasses or treacle
    • 2 teaspoons red chilli powder, extra

    Preparation:20min  ›  Cook:2hours40min  ›  Ready in:3hours 

    1. Preheat oven to 150 degrees C.
    2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 3 teaspoons chilli powder over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
    3. 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 extra chilli powder. 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.
    4. Preheat barbecue or chargrill on high heat.
    5. 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).

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    Reviews in English (989)


    (Original review, Jan, 2006)My review is 5 stars for the sauce, which I made exactly as written minus the liquid smoke, which I didn't have and generally don't like. I used Jameson's Irish Whiskey. This sauce is awesome! We'll use it again and again. I used the sauce on the ribs I cooked following the Prize Winning Baby Back ribs recipe on this site. I followed those cooking instructions and used the dry rub from that recipe, as well. I used this sauce at the end where it calls for using your "favorite bbq sauce." Hands-down, this is our favorite sauce recipe. Can't wait to try it on my husband's grilled whole chicken breasts! Update 2/4/07 *Superbowl* This is *still* our favorite sauce. I always double the recipe. One new tip: I use a mini food processor to mince the onions, but you still get small pieces in the sauce. It's great that way, but this time, after fully cooking the sauce, I let it cool and blended it in a regular blender. Awesome smooth texture, terrific flavor! Now we have two options for this wonderful recipe!  -  29 Jan 2006  (Review from Allrecipes USA and Canada)


    THESE WERE AMAZING!!!! I goofed up.. I didn't have any whisky so I just omitted that, I found out at the last min that I didn't have any tomato paste so I used ketchup instead.. since ketchup is not as thick as tomato paste I used less water, 1 cup. I also used a real onion, 2 garlic cloves & chili powder instead of chile pepper since I always have that on hand. Other than that everything else I did exactly to the recipe. I also had to cook the sauce alittle longer since it started out watery but I'm telling you it turned out PERFECT! I was surprised at how easy these were to make, the prep was not that hard or that long, than I just let everything cook for 2 hours while I cleaned. When ready I gave everything to hubby to grill. He just had to grill the ribs for about 10 mins, he used half the sauce for coating the ribs while grilling & when they were done cooking he used the rest of the sauce to put on the ribs so they are very sticky & dripping w/ sauce. This was the first time I've ever made ribs and they were INCREDIBLE! ****UPDATE**** I make this every few weeks now. I use boneless pork ribs b/c you get more meat, I double the recipe for extra sauce & I did try to make it exactly how it's written & it's also incredible that way but since I don't normally have whisky or tomato paste I stick to the way I made it the first time. I show off & make this for company & so far EVERYONE is Blown away by these ribs. I've given out this recipe a number of times! Thanks Scott!  -  08 Nov 2008  (Review from Allrecipes USA and Canada)


    Finger-linkin' delicious. I cut back on the red chile peppers since I'm a wimp and it was still pretty spicy. I substituted real onions and garlic instead of the powder and used kosher salt instead of table salt. I also doubled the recipe but next time I will use less water so it doesn't take so long to reduce. Instead of grilling, I added sauce to ribs after 2 hours and backed in oven for another half hour. My husband said this recipe beat all others hands down...and he's the chef in the family  -  31 Jan 2006  (Review from Allrecipes USA and Canada)