Grilled Whiskey Baby Back Ribs – Grillsanity
March Madness has been amazing – out of 66 teams only four teams remain, and most fan brackets are shattered. There have been heartbreaking disappointments, thrilling comebacks, and great grilling. This is Grillsanity, our annual series for enjoying the madness of March with equally exciting recipes. Next up, representing the South region is Grilled Whiskey Baby Back Ribs. These finger-licking-good ribs are the perfect centerpiece for enjoying the Final Four.
Begin with two slabs of baby back ribs cut in half, and apply a rub of salt, pepper, and chili powder, then place in the refrigerator for at least an hour to marinate. When ready to grill, wrap the slabs in foil, and grill over indirect heat for about 2 ½ hours. The sauce is a decadent combination of sautéed onions, whiskey, tomato paste, white vinegar, brown sugar, honey, Worcestershire sauce, spices, and dark molasses. Once finished grilling the ribs are slathered with the sauce and grilled for another 3-4 minutes per side to allow the sugars to caramelize. When done, these ribs are succulent and sweet, and tasty enough to distract from the agony of your alma mater’s last-second loss – this is Grillsanity!
Grilled Whiskey Baby Back Ribs Ingredients
- 2 2-lb. slabs baby back pork ribs, each cut in half
- 2 1/4 tablespoons vegetable oil
- 1/2 cup minced onion
- 2 tablespoons Worcestershire sauce
- 1/2 cup white vinegar
- 2 teaspoons whiskey
- 1 tablespoon plus 1/2 tablespoon ground red chili pepper
- 2 teaspoons garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 1 tablespoon dark molasses
- 1 1/2 cups water
- 1/2 cup tomato paste
- 1/2 cup brown sugar
- 2 1/2 tablespoons honey
- 2 teaspoons salt
- 1/4 teaspoon coarsely ground black pepper
Grilled Whiskey Baby Back Ribs Directions
- Preheat your grill to 350 degrees.
- With a paper towel, pat each of the rib slabs dry and free from moisture. Rub each slab with salt, pepper, and 1 tablespoon of red chili powder until they are well coated with the seasoning. Place these in the refrigerator and allow these to marinade for at least an hour.
- Take out the ribs and bring them back to room temperature. Wrap each slab in aluminum foil. Place them on the grill on indirect heat. Cover and allow to grill for 2 1/2 hours.
- In a medium saucepan, heat up the oil over medium heat and saute the onions until they sweat. Add the whiskey and allow this to flame up to get rid of the all the alcohol.
- When the flame subsides, stir in the water, tomato paste, vinegar, brown sugar, honey, Worcestershire sauce, garlic powder, paprika, onion powder, dark molasses, the remaining ground chili pepper. Season with salt and pepper and bring this to a boil. Simmer for 1 1/4 hours or until the sauce thickens. Remove this from the heat and set this aside to cool.
- Take out the ribs from the grill and allow this to rest for 10 minutes. Remove them from the foil and place these back on the grill, this time on direct heat. Grill them for about 3 to 4 minutes on one side. Turn the slabs over and brush the sauce on the ribs. Grill them for another 3 to 4 minutes. Remove these from the grill and brush them once more with the BBQ sauce before serving.
Taken from PoolSideNews.org
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