Best Baby Back Ribs

If you think ribs are only a summer-time food, think again. Yes, it's cold outside, but the secret of delicious ribs is not the grill but the oven. Low and slow...low and slow...repeat that over and over again. Then, suck it up and throw a parka on for the 10 minute finish on the grill. You'll thank me later.

And this sauce is a great one for other barbecue uses. Smoky, sweet, spicy and rich all at once.

Now, I don't know who the heck Scott Hibb is, but it would be a crime not to post the recipe under its original title...as passed on to me by a great foodie friend.



Scott Hibb's Amazing Whiskey Grilled Baby Back Ribs
Makes four servings.

2 (2 pound) slabs baby back pork ribs
Ground black pepper
1 tablespoon ground red chile pepper (I used Chimayo chile powder.)
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Preheat oven to 300°.


Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.

Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir 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, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.


Preheat an outdoor grill for high heat.

Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

Finger. Licking. Good.