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!