Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Recipe View Preheat the oven to 300 degrees F (150 degrees C).

Recipe View Cut each full rack of ribs in half to make 4 half racks. Season generously with coarsely ground black pepper and salt, ensuring the pepper is more prominent. Sprinkle 1 tablespoon of ground red chile pepper over the meat for a touch of heat.

Recipe View Wrap each half rack tightly in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes to achieve maximum tenderness.

Recipe View Meanwhile, prepare the whisky-infused barbecue sauce: Heat vegetable oil in a medium saucepan over medium heat. Add the minced onion and cook, stirring occasionally, until softened (about 5 minutes). Stir in water, tomato paste, white vinegar, brown sugar, honey, and Worcestershire sauce. Incorporate the dark molasses, salt, garlic powder, whisky, remaining ground red chile pepper, liquid smoke flavoring, onion powder, paprika, and remaining coarsely ground black pepper. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered, allowing the sauce to thicken to a luscious consistency (about 1 hour and 15 minutes). Remove from heat and set aside.

Recipe View Preheat an outdoor grill for high heat and lightly oil the grates to prevent sticking.

Recipe View Remove the wrapped ribs from the oven. Let them rest for 10 minutes to allow the juices to redistribute, then carefully remove the ribs from the foil.

Recipe View Cook the ribs on the preheated grill for 3 to 4 minutes on each side, creating a beautiful smoky char. Brush the whisky-infused barbecue sauce on the ribs during the last minute of grilling on each side, caramelizing the sauce and adding a burst of flavor. Be careful not to add the sauce too early, as it may burn.