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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Rated as 4.83 out of 5 Stars

"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."
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3 h servings 1043
Original recipe yields 4 servings


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  1. Preheat oven to 300 degree F (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 1 tablespoon chile pepper 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 1/2 tablespoon ground chile 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.
  4. Preheat an outdoor grill for 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).


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 1043 calories; 68.5 54.7 50.7 234 1720 Full nutrition

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  1. 1334 Ratings

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Most helpful positive review

(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 Whis...

Most helpful critical review

Artificially flavoring with liquid smoke is never a good idea. I won't make these again.

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Most positive
Least positive

(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 Whis...

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...

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 inst...

This is one of the best sauces I have ever made. To anyone who knows ribs, this is one of the best barbeque recipes you can get, hands down.

Sure this recipe takes a while, but it is perfect for a Saturday afternoon cooking while being outside in my garden. The sauce is excellent and I did use 1/4cup of Whisky and added 10 cloves of...

These were the BEST ribs I have ever made. The sauce was very tasty, although it took much longer than 1 1/4 hours to reduce. Great recipe, and one that I will make again.

Unbelievable!! I made ribs for 8 people and everyone ranted and raved the whole dinner - hands down the best ribs we had ever eaten in our entire lives. WOW.

The zippy taste was refreshingly different than that overly sweet and sticky chain restaurant taste everyone assumes baby back ribs should be! Rib meat fell off the bone with every bite. A big h...

Outstanding! This was my first attempt at making both ribs and barbecue sauce. They were both terrific. I cut the liquid smoke down to 1/4 tsp. The amount called for did seem like way too mu...