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Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
January 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