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.

Recipe Summary

prep:
20 mins
cook:
2 hrs 40 mins
total:
3 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degree F (150 degrees C).

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  • 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.

  • 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.

  • Preheat an outdoor grill for high heat.

  • 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).

Nutrition Facts

1029 calories; protein 50.2g 100% DV; carbohydrates 52.8g 17% DV; fat 68g 105% DV; cholesterol 234.2mg 78% DV; sodium 1719.5mg 69% DV. Full Nutrition

Reviews (1036)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/04/2007
(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! Read More
(461)

Most helpful critical review

Rating: 1 stars
01/25/2004
Artificially flavoring with liquid smoke is never a good idea. I won't make these again. Read More
(22)
1375 Ratings
  • 5 star values: 1227
  • 4 star values: 94
  • 3 star values: 32
  • 2 star values: 12
  • 1 star values: 10
Rating: 5 stars
02/04/2007
(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! Read More
(461)
Rating: 5 stars
09/17/2009
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! Read More
(311)
Rating: 5 stars
01/31/2006
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 Read More
(225)
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Rating: 5 stars
01/25/2004
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. Read More
(79)
Rating: 5 stars
01/25/2004
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 crushed garlic we love garlic! We have used this on chicken and pork also remember this sauce freezes well. Very impressive recipe. Read More
(70)
Rating: 5 stars
01/25/2004
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. Read More
(59)
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Rating: 5 stars
10/04/2005
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. Read More
(41)
Rating: 5 stars
01/25/2004
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 much. I will use this sauce (maybe a little less sweet) on other grilled meats. Thank you, Scott, for an easy and spectacular recipe. Read More
(37)
Rating: 5 stars
01/25/2004
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 hit at the Labor Day BBQ! Read More
(36)
Rating: 1 stars
01/25/2004
Artificially flavoring with liquid smoke is never a good idea. I won't make these again. Read More
(22)