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Barbecue enthusiasts and casual grillers alike have long revered baby back ribs as a quintessential element of outdoor cooking. Their tender, juicy meat combined with a smoky flavor makes them a favorite at cookouts, family gatherings, and summer picnics. However, while traditional preparation methods yield delightful results, there’s always room for creativity in the kitchen. Enter whisky glazed baby back ribs—a recipe that elevates the classic BBQ experience by infusing the ribs with a rich, sweet, and slightly smoky flavor profile. The addition of whisky to the marinade and glaze not only enhances the ribs but also introduces a unique twist that’s sure to impress your guests.

Whisky Grilled Baby Back Ribs

Elevate your BBQ game with these whisky glazed baby back ribs that promise a tantalizing flavor explosion. Tender and juicy, these ribs are infused with a rich, sweet, and slightly smoky bite that will impress your guests. Learn how to marinate, grill, and glaze these delicious ribs with simple ingredients like whisky, brown sugar, and apple cider vinegar. Enjoy a unique twist on a classic dish, perfect for cookouts, family gatherings, or cozy dinners.
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Ingredients
  

For the Ribs:

2 racks baby back ribs (about 3 lb each)

1 tablespoon olive oil

Salt and black pepper, to taste

For the Whisky Marinade:

1/2 cup whisky (your choice, bourbon is great)

1/4 cup brown sugar

1/4 cup apple cider vinegar

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (optional, for heat)

For the BBQ Glaze:

1 cup ketchup

1/4 cup whisky

3 tablespoons apple cider vinegar

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon black pepper

Salt, to taste

Instructions
 

Marinate the Ribs: In a large bowl, whisk together all marinade ingredients (whisky, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, soy sauce, garlic powder, onion powder, smoked paprika, and cayenne pepper). Place the ribs in a large resealable plastic bag or a covered dish. Pour the marinade over the ribs, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight.

    Prepare the Grill: Preheat your grill to medium heat, around 300°F (150°C). If using a charcoal grill, arrange coals on one side to create a two-zone fire.

      Season the Ribs: Remove the ribs from the marinade and shake off any excess liquid. Pat them dry with paper towels and rub both sides of the ribs with olive oil, salt, and black pepper.

        Cook the Ribs: Place the ribs bone-side down on the grill away from direct heat. Close the lid and allow to cook for about 2-2.5 hours. Turn the ribs every 30 minutes, keeping an eye on them to avoid overcooking.

          Prepare the BBQ Glaze: While the ribs are grilling, make the glaze. In a saucepan over medium heat, combine ketchup, whisky, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, black pepper, and a pinch of salt. Bring to a simmer, stirring occasionally, and let it cook for about 10-15 minutes until it thickens slightly.

            Glaze the Ribs: During the last 30 minutes of grilling, brush the ribs generously with the BBQ glaze. Continue to cook, brushing with more glaze every 10 minutes until they are sticky and caramelized.

              Finish and Serve: Once the ribs are done (the meat should be tender and have pulled back from the bones), remove them from the grill. Let them rest for about 10 minutes. Cut between the bones into individual ribs, serve with extra BBQ glaze on the side, and enjoy!

                Prep Time, Total Time, Servings: 15 mins | 3 hrs | 4-6 servings