Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs

Introduction & Inspiration

There are few culinary experiences as universally loved and eagerly anticipated as perfectly cooked barbecue ribs – tender, flavorful, and just begging to be devoured. This recipe for “Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs” immediately promises an exceptional rib experience! It involves a two-step cooking process to ensure fall-off-the-bone tenderness (baking low and slow in foil first) followed by a final kiss of flame on the grill, all slathered with an incredible, complex homemade whisky barbecue sauce.

My inspiration for exploring this recipe came from the desire to achieve truly “amazing” ribs at home, the kind that rival your favorite BBQ joint. The multi-layered homemade sauce, featuring ingredients like tomato paste, vinegar, brown sugar, honey, molasses, whisky, and liquid smoke, hinted at an incredible depth of flavor. The bake-then-grill method is a classic technique for achieving both tenderness and that desirable charred finish.

My goal is to guide you through Scott Hibb’s specific method for creating these standout ribs. While it involves making a sauce from scratch and a patient cooking process, the steps are clear, and the promise of “amazing” results makes it a worthwhile culinary adventure, perfect for impressing guests or treating yourself to some serious barbecue.

Let’s get ready to cook up some truly unforgettable ribs!

Nostalgic Appeal / Comfort Food Connection

Barbecue ribs are the epitome of celebratory, finger-licking-good comfort food, deeply rooted in American culinary traditions. They evoke memories of summer cookouts, backyard parties, family gatherings, and festive occasions like the Fourth of July or Labor Day. The act of slowly cooking ribs and slathering them in a rich, tangy sauce is a beloved ritual for many.

This recipe, with its homemade whisky barbecue sauce and classic grilling finish, taps directly into that comforting nostalgia. The complex, smoky, sweet, tangy, and slightly spicy flavors of a well-crafted BBQ sauce are instantly recognizable and incredibly satisfying. Baby back ribs themselves are a prized cut, known for their tenderness.

The multi-step process – seasoning, baking, sauce-making, grilling, and saucing – while requiring some effort, is reminiscent of the care and attention given to traditional barbecue, where patience and technique yield extraordinary results.

Making and sharing these ribs feels like participating in a time-honored tradition of American barbecue, creating a meal that’s not just food, but a joyful, communal experience.

Homemade Focus (Crafting the Sauce & Perfecting Rib Texture)

Scott Hibb’s recipe for these Whisky Grilled Baby Back Ribs is a wonderful celebration of homemade flavor and technique. The centerpiece is undoubtedly the from-scratch whisky barbecue sauce, a complex concoction that you simmer for over an hour to meld a multitude of ingredients into a rich, thick, and deeply flavorful glaze.

I truly appreciate recipes that don’t shy away from building flavor with a variety of components. This sauce includes sautéed onion, tomato paste, vinegar, sweeteners (brown sugar, honey, molasses), Worcestershire, whisky for a smoky depth, liquid smoke for that authentic BBQ char, and a specific blend of spices like garlic powder, chile pepper, onion powder, and paprika. This homemade sauce is what truly sets these ribs apart.

The two-stage cooking method for the ribs is another key homemade technique. First, the seasoned ribs are baked low and slow in foil, which essentially steams and tenderizes the meat, ensuring it becomes fall-off-the-bone tender. Then, they are finished on a hot grill to achieve that desirable char and to caramelize the homemade sauce applied right at the end. This controlled, multi-step process is all about achieving the perfect homemade texture and flavor.

From simmering the signature sauce to carefully baking and then grilling the ribs, this recipe is a testament to the superior results that come from dedicated, from-scratch cooking.

Flavor Goal

The primary flavor goal of Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs is a multi-layered explosion of sweet, smoky, tangy, subtly spicy, and deeply savory notes, with incredibly tender, fall-off-the-bone pork that has a beautifully charred and glazed exterior.

The baby back ribs, seasoned simply first, become incredibly tender and moist during the long, slow oven bake.

The homemade whisky barbecue sauce is the star flavor contributor. It aims for a complex balance: sweetness from brown sugar, honey, and molasses; tanginess from white vinegar and tomato paste; savory depth from Worcestershire sauce and onion/garlic; smokiness from liquid smoke and whisky; and a gentle warmth from ground red chile pepper and paprika. The long simmer concentrates these flavors.

The final grilling step adds a crucial layer of smoky char to the ribs. Brushing the sauce on only at the very end of grilling prevents the sugars from burning excessively, allowing it to form a perfect, sticky glaze that complements the tender meat.

The overall effect is rich, tender, smoky, sweet, tangy, and utterly “amazing” ribs.

Ingredient Insights

Let’s explore the components of these remarkable ribs and sauce:

Ribs:

• Baby back pork ribs: Chosen for their tenderness and meatiness compared to spareribs. Recipe calls for 2 (2-pound) slabs, cut in half.
• Salt & Coarsely ground black pepper: Basic seasoning for the ribs.
• Ground red chile pepper: Adds a touch of heat and color to the rib rub. The type (e.g., cayenne, ancho, New Mexico) will affect heat level.

Whisky BBQ Sauce:

• Vegetable oil: For sautéing onion.
• Minced onion: Aromatic base for the sauce.
• Water & Tomato paste: Form the tomato base of the sauce. Tomato paste adds concentrated flavor and body.
• White vinegar: Provides essential tanginess to cut through richness.
• Brown sugar, Honey, & Dark molasses: A trio of sweeteners adding depth, color, and complexity. Molasses adds a deep, smoky sweetness.
• Worcestershire sauce: Adds umami and savory depth.
• Salt: Balances flavors.
• Garlic powder & Onion powder: Provide concentrated aromatic notes.
• Whisky: Adds a distinct smoky, slightly oaky depth to the sauce. Any decent bourbon or Tennessee whiskey works.
• Liquid smoke flavoring: Enhances the smoky “barbecue” flavor, especially important if not using a charcoal grill.
• Paprika (likely sweet or smoked): Adds color and mild flavor.
• Ground red chile pepper & Coarsely ground black pepper: For seasoning and warmth in the sauce.

The extensive ingredient list for the sauce is key to its complex, “amazing” flavor.

Essential Equipment

This recipe requires tools for both oven baking and grilling, plus sauce making:

• Oven.
• Baking sheet(s) large enough for foil-wrapped rib racks.
• Heavy-duty aluminum foil: Essential for tightly wrapping the ribs for oven baking.
• A Medium saucepan: For simmering the barbecue sauce. Heavy-bottomed is good.
• An Outdoor Grill (gas or charcoal): For the final charring and glazing step. A grill pan on the stovetop could be an alternative but won’t provide the same smoky flavor.
• Grill brush: For oiling the grates.
• Tongs: Essential for handling ribs on the grill.
• A Pastry brush: For applying the barbecue sauce to the ribs during grilling.
• Measuring cups and spoons.
• A cutting board and knife: For mincing onion and cutting rib racks.
• An instant-read thermometer (optional but very helpful): For checking rib doneness if unsure.

Good quality foil and a reliable grill are important here.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 2 (2 pound) slabs baby back pork ribs
• Salt and coarsely ground black pepper to taste
• 1 1/2 tablespoons ground red chile pepper, divided (1 tbsp for rub, ½ tbsp for sauce)
• 2 ¼ tablespoons vegetable oil (for sauce)
• ½ cup minced onion
• 1 ½ cups water
• ½ cup tomato paste
• ½ cup white vinegar
• ½ cup packed brown sugar
• 2 ½ tablespoons honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon dark molasses
• 2 teaspoons salt (for sauce)
• 2 teaspoons garlic powder
• 2 teaspoons whisky
• 1 ¼ teaspoons liquid smoke flavoring
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon coarsely ground black pepper (for sauce)

These quantities make enough sauce for 4 lbs of ribs with some potentially leftover for serving. The recipe yields 4 servings (each being a half rack).

Prep ribs and mince onion before starting.

Step-by-Step Instructions (Bake, Simmer Sauce, Grill & Glaze!)

Let’s craft these “Amazing” ribs through their multi-stage process:

1. Prepare and Oven-Bake the Ribs:

• Preheat the oven to 300°F (150°C).
• Cut each full rack of baby back ribs in half to make 4 half-rack portions.
• Pat the ribs dry with paper towels. Season generously on all sides with salt and coarsely ground black pepper (more pepper than salt, as suggested).
• Sprinkle 1 tablespoon of the ground red chile pepper evenly over the meat side of the ribs.
• Tightly wrap each half rack individually in heavy-duty aluminum foil, creating sealed packets.
• Place the foil-wrapped ribs on a baking sheet (or directly on oven racks if preferred, with a drip pan below).
• Bake in the preheated oven for 2 hours and 30 minutes. This slow bake tenderizes the meat beautifully.

2. Make the Whisky BBQ Sauce (While Ribs Bake):

• Heat the 2 ¼ tablespoons of vegetable oil in a medium saucepan over medium heat.
• Add the minced onion and cook, stirring frequently, until softened and fragrant, about 5 minutes.
• Stir in the 1 ½ cups water, tomato paste, white vinegar, packed brown sugar, honey, and Worcestershire sauce. Mix well.
• Add the dark molasses, 2 teaspoons salt, garlic powder, whisky, the remaining ½ tablespoon ground red chile pepper, liquid smoke flavoring, onion powder, paprika, and ¼ teaspoon coarsely ground black pepper.
• Stir everything together thoroughly. Bring the sauce to a boil, then reduce the heat to low or medium-low to maintain a gentle simmer.
• Simmer the sauce, uncovered, stirring occasionally, until it thickens to your desired consistency, about 1 hour and 15 minutes. It should coat the back of a spoon. Remove from heat and set aside.

3. Prepare Grill and Finish Ribs:

• About 15-20 minutes before the ribs finish their oven time, preheat an outdoor grill for high heat. Lightly oil the grill grates.
• Carefully remove the foil-wrapped ribs from the oven. Let them stand, still wrapped, for about 10 minutes.
• After resting, carefully unwrap the ribs from the foil. Be cautious of hot steam! Discard the foil and any accumulated juices (or reserve juices for another use if desired).

4. Grill and Glaze the Ribs:

• Place the par-cooked ribs (meat-side down first, if desired) on the preheated, oiled grill.
• Cook for 3 to 4 minutes on each side, just to get some nice char marks and heat them through.
• Crucially, brush the barbecue sauce generously onto the ribs only during the last minute or two of grilling, just before you serve them. Adding the sauce too early will cause the sugars to burn on the high heat. Brush, flip, brush the other side quickly.

5. Serve:

• Remove the beautifully glazed and charred ribs from the grill.
• Serve hot and enjoy these “Amazing Whisky Grilled Baby Back Ribs”! Offer extra sauce on the side if you have any.

The two-step cooking method ensures tender, flavorful, charred ribs!

Troubleshooting

Multi-stage rib cooking can have a few challenges:

• Problem: Ribs are tough after baking.
  • Solution: They may need more time in the oven. Ensure they were tightly wrapped in foil to steam properly. Baby backs should be tender after 2.5 hours at 300°F.
• Problem: BBQ Sauce is too thin or too thick.
  • Solution (Too Thin): Simmer longer on the stovetop, stirring, until it reaches desired consistency. Ensure it simmered for the full 1 hour 15 minutes.
  • Solution (Too Thick): Whisk in a tablespoon or two of hot water or more whisky/broth until desired consistency.
• Problem: Sauce burns on the grill.
  • Solution: Absolutely follow the instruction to apply the sauce only during the very last minute or two of grilling. The high sugar content (brown sugar, honey, molasses) will burn quickly over high direct heat. Grill first to char, then sauce lightly and quickly.
• Problem: Ribs stick to the grill.
  • Solution: Ensure grill grates are clean and very well-oiled before placing ribs on. Don’t try to move them too soon; allow them to sear and release.

Saucing at the very end of grilling is key!

Tips and Variations

Let’s customize these “Amazing” ribs:

• Tip: For easier cleanup, you can make the barbecue sauce a day or two ahead and store it in an airtight container in the refrigerator. Reheat gently before using.
• Variation: Adjust the amount of ground red chile pepper in the rub and sauce to control the spice level. Use cayenne for more heat, or a milder chili powder like ancho for smoky depth without intense spice.
• Tip: When wrapping ribs in foil, ensure it’s a tight seal to trap steam, which helps tenderize the meat during baking.
• Variation: Use different types of whisky like bourbon, rye, or even a peated Scotch for a smokier flavor in the sauce.
• Tip: If you don’t have liquid smoke, use smoked paprika in the sauce (and rub) for a smoky element, or ensure you’re using a charcoal grill for natural smoke flavor.
• Variation: Add a tablespoon of Dijon mustard or apple cider vinegar to the sauce for extra tang.
• Variation: Instead of an outdoor grill, you can finish the ribs under your oven broiler. Place par-cooked ribs on a foil-lined baking sheet, broil for 2-3 minutes per side until charred, then brush with sauce during the last minute. Watch extremely carefully to prevent burning.

This sauce recipe is a fantastic base for many BBQ adventures!

Serving and Pairing Suggestions

Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs are a true showstopper main course.

Serving: Serve hot off the grill, with extra sauce on the side for dipping if desired. Have plenty of napkins ready!

Classic BBQ Pairings:

• Coleslaw: Creamy or vinegar-based.
• Potato Salad:
• Corn on the Cob: Grilled or boiled.
• Baked Beans:
• Cornbread or Biscuits:
• Macaroni and Cheese:

Beverages:

• Cold beer (lagers, pale ales)
• Iced tea or lemonade
• A bold Zinfandel or a smooth Bourbon. Drink with moderation.

Perfect for a summer barbecue feast!

Nutritional Information

These ribs are an indulgent, flavorful treat. Nutritional info is approximate (per serving, assuming 4 half-rack servings, includes sauce):

• Calories: 600-800+ (depends heavily on rib marbling and sauce adherence)
• Fat: 35-50+ grams
• Saturated Fat: 12-20+ grams
• Cholesterol: 150-200+ mg
• Sodium: 1000-1500+ mg (Sauce ingredients like soy sauce (if it were here, but it’s not) tomato paste, Worcestershire, and added salt contribute significantly) Correction: This sauce has no soy sauce, but salt is added. Worcestershire and tomato paste contribute.
• Total Carbs.: 35-50+ grams
• Dietary Fiber: 2-4 grams
• Sugars: 25-40+ grams (High from brown sugar, honey, molasses)
• Protein: 30-40+ grams

A high-protein meal, but also very significant in fat (especially saturated), sugar, and potentially sodium. Enjoy as a special occasion treat!

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs are prepared using a two-step cooking process. Seasoned rib racks are first baked low and slow in foil until tender. While they bake, a complex homemade barbecue sauce is simmered on the stovetop, featuring ingredients like tomato paste, vinegar, brown sugar, honey, molasses, whisky, liquid smoke, and various spices. The tender, oven-baked ribs are then finished on a hot grill for char, and brushed with the homemade sauce only during the final moments of grilling to create a glaze.

Q&A:

Q: Can I prepare parts of this recipe ahead of time? A: Yes! The barbecue sauce can be made up to a week in advance and stored refrigerated. The ribs can be seasoned and wrapped in foil a day ahead and kept in the fridge before their oven bake.

Q: How do I store leftover ribs? A: Store leftover cooked and sauced ribs in an airtight container in the refrigerator for up to 3-4 days.

Q: How do I reheat leftover ribs? A: Reheat gently to avoid drying them out. Wrap in foil and warm in a low oven (300°F) for 20-30 minutes, or microwave carefully. You can brush with a little extra sauce when reheating.

Q: Can I use spare ribs instead of baby back ribs? A: Yes, but spare ribs are typically larger, meatier, and may require a longer initial baking time to become tender. Adjust accordingly.

Q: What if I don’t have whisky or don’t want to use alcohol? A: You can omit the whisky. For a similar depth, you could try adding an extra teaspoon of liquid smoke, a splash of apple cider vinegar, or even a bit of strong brewed coffee to the sauce, though the flavor profile will differ.