Whisky Grilled Baby Back Ribs

There’s something undeniably mouthwatering about a plate of tender, juicy baby back ribs slathered in a rich, smoky glaze. The dish has become a staple in barbecue culture, celebrated for its deep flavors and satisfying textures. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or simply indulging in a comfort food craving, smoky whisky-glazed baby back ribs are sure to impress.

Indulge in the mouthwatering delight of smoky whisky-glazed baby back ribs with this delicious recipe. Perfectly tender and coated in a rich glaze, these ribs bring barbecue culture to life. Learn how to select quality baby back ribs, create a flavorful spice rub, and master cooking techniques for the ultimate BBQ experience. Ideal for any gathering, this dish is sure to impress your friends and family, making every bite a celebration of good food and great times.

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Ingredients

2 racks of baby back ribs (about 3-4 lbs)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon ground black pepper

1 tablespoon brown sugar

1 teaspoon salt

1 cup whisky (bourbon works well)

1/2 cup apple cider vinegar

1 cup barbecue sauce (store-bought or homemade)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Ribs: Start by removing the silver skin (the thin membrane) from the back of the baby back ribs for better tenderness and flavor absorption. Pat the ribs dry with paper towels.

Make the Rub: In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, brown sugar, and salt. Mix until it forms a paste.

Season the Ribs: Generously apply the rub all over the ribs, making sure to coat them well. Wrap the ribs in plastic wrap and let them marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Prepare the Grill: Preheat your grill for indirect cooking. Set up one side of the grill to high heat and the other side to low heat. Aim for a temperature of about 225°F (107°C).

Create the Whisky Marinade: In a medium saucepan, combine whisky and apple cider vinegar. Heat over medium heat until it just begins to simmer. Continue to simmer for about 10 minutes until reduced slightly. Stir in the barbecue sauce and set aside.

Grill the Ribs: Remove the ribs from the refrigerator and let them sit at room temperature for about 30 minutes. Place the ribs on the indirect heat side of the grill, bone side down. Close the lid and cook for approximately 3 hours, maintaining a consistent grill temperature of around 225°F.

Baste with Sauce: After 2 hours of cooking, start basting the ribs every 30 minutes with the whisky marinade mixture. This will enhance the flavor and create a sticky glaze.

Finish Cooking: After 3 hours, check for tenderness; the ribs should be tender enough that the meat pulls easily from the bone. When they’re close, move the ribs to the hot side of the grill and sear for 5-10 minutes, glazing with more barbecue sauce, until caramelized.

Rest and Serve: Once the ribs are done, remove them from the grill and let them rest for about 10-15 minutes. Slice between the bones and serve hot, garnished with fresh parsley.

Prep Time, Total Time, Servings: 30 mins | 4 hours | Serves 4-6