Whisky Grilled Baby Back Ribs

There’s something undeniably irresistible about a perfectly grilled rack of baby back ribs. The tantalizing aroma wafting through the air, the tender meat that effortlessly falls off the bone, and the rich, smoky flavors that dance on your palate – baby back ribs are a quintessential barbecue favorite that brings joy to gatherings and special occasions. But what if we told you that you could elevate this classic dish even further with a unique twist? Introducing Whisky Soaked Delight: Grilled Baby Back Ribs, where we infuse the deep, complex flavors of whisky into our succulent ribs and a homemade barbecue sauce, creating an unforgettable culinary experience.

Transform your summer cookouts with an unforgettable twist on a classic favorite: whisky-soaked baby back ribs. Infusing succulent ribs with rich whisky flavors and a homemade BBQ sauce makes for a mouthwatering treat that will wow your guests. This guide walks you through selecting the perfect ribs, crafting a delicious sauce, and mastering grilling techniques for tender, fall-off-the-bone goodness. Get ready to elevate your grilling game and create lasting memories around the barbecue!

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Ingredients

For the Ribs:

2 racks of baby back ribs

1 tablespoon kosher salt

1 tablespoon black pepper

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon dried oregano

For the Whisky BBQ Sauce:

1 cup whisky (your choice, bourbon works great!)

1 cup ketchup

1/2 cup brown sugar

1/3 cup apple cider vinegar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon liquid smoke (optional for extra smokiness)

1/2 teaspoon cayenne pepper (adjust for heat)

Salt and pepper to taste

Instructions

Prepare the Ribs:

- Remove the silver skin from the back of the ribs for better flavor absorption.

- In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, ground cumin, and oregano. Rub this spice mixture generously over both sides of the ribs. Wrap the ribs in plastic wrap and refrigerate for at least 1 hour, or preferably overnight to enhance flavor.

Make the Whisky BBQ Sauce:

- In a saucepan over medium heat, combine the whisky, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke.

- Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally, until it thickens slightly. Add cayenne pepper, salt, and pepper to taste. Remove from heat and cool.

Grilling the Ribs:

- Preheat your grill to medium-high heat (about 350°F / 175°C).

- Once the grill is preheated, place the ribs bone-side down on the grill. Close the lid and cook for about 2 hours, turning every 30 minutes.

Glazing the Ribs:

- During the last 30 minutes of cooking, brush a generous amount of the whisky BBQ sauce onto the ribs. Flip them and coat the other side as well. Continue to grill, brushing with more sauce every 10 minutes for extra flavor.

Check for Doneness:

- The ribs are done when they are slightly charred, tender, and start to pull away from the bones. Use a meat thermometer to check for a safe internal temperature of at least 145°F (63°C).

Rest and Serve:

- Remove the ribs from the grill and let them rest for about 10 minutes before cutting into portions. Serve with extra whisky BBQ sauce on the side for dipping.

Enjoy your succulent Whisky Grilled Baby Back Ribs – they’re sure to impress at your next cookout!

Prep Time, Total Time, Servings: 15 minutes | 2 hours 30 minutes | 4-6 servings