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Monday, May 2, 2011

Amazing Whisky Grilled Baby Back Ribs

The trick to great ribs is slow cooking,then grilling o high heat.These great  smoked~whiskey ribs are sure to please. Serve 'em up with some sweet corn, beans, applesauce , coleslaw, mashed potatoes etc.


  • 4 lbs.boneless pork ribs
  • coarsely ground black pepper
  • 1 tablespoon ground red  pepper
  • 2  tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 1/4cups water
  • 1/2 cup tomato paste
  • 1/3 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey or Agave
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 1/4 teaspoons liquid smoke
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red pepper


  1. Preheat oven to 300 degree F.
  2.  Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon red pepper over ribs. Wrap in aluminum foil. Bake for 2  hours.
  3. Meanwhile, heat oil in a  saucepan over medium heat. Cook  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,  onion powder, dark molasses, and 1/2 tablespoon ground red pepper. Bring mixture to a boil, then reduce heat. Simmer for 1  hour, uncovered. Remove from heat, and set sauce aside.
  4. Preheat an outdoor grill for high heat.
  5. Remove the ribs from the oven and  place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs  just before you serve them ( too early will burn it).