Spareribs With Smoky Whisky Barbecue Sauce Recipes

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SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS



Scott Hibb's Amazing Whisky Grilled Baby Back Ribs image

Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process.

Provided by Scott David Hibbard

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 3h

Yield 4

Number Of Ingredients 20

2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 ¼ tablespoons vegetable oil
½ cup minced onion
1 ½ cups water
½ cup tomato paste
½ cup white vinegar
½ cup brown sugar
2 ½ tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
¼ teaspoon coarsely ground black pepper
1 ¼ teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
¼ teaspoon paprika
½ teaspoon onion powder
1 tablespoon dark molasses
½ tablespoon ground red chile pepper

Steps:

  • Preheat oven to 300 degree F (150 degrees C).
  • 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 chile 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 chile 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).

Nutrition Facts : Calories 1028.8 calories, Carbohydrate 52.8 g, Cholesterol 234.2 mg, Fat 68 g, Fiber 2 g, Protein 50.2 g, SaturatedFat 23.3 g, Sodium 1719.5 mg, Sugar 46.4 g

SCOTT HIBB'S AMAZING WHISKEY GRILLED BABY BACK RIBS



Scott Hibb's Amazing Whiskey Grilled Baby Back Ribs image

This is really an amazing baby back ribs recipe! I found it about a year ago at another recipe site and have been making it ever since.

Provided by Chippie1

Categories     Meat

Time 3h

Yield 4 serving(s)

Number Of Ingredients 20

2 (2 lb) baby back rib racks
fresh coarse ground black pepper
1 tablespoon ground red chili pepper
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 fresh coarse 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 chili pepper

Steps:

  • Preheat oven to 300°F (150°C).
  • 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).

SPARERIBS WITH SMOKY WHISKY BARBECUE SAUCE



Spareribs With Smoky Whisky Barbecue Sauce image

This recipe builds on the smoky smoothness of Scotch to create a barbecue sauce that works well with ribs, steaks and other meaty cuts

Provided by Abby Girl

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

4 teaspoons chili powder
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup ketchup
1/3 cup Scotch whisky
3 garlic, minced
1/4 cup brown sugar, packed
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons chipotle hot sauce (or other hot pepper sauce)
3 -4 lbs pork spareribs
2 tablespoons olive oil

Steps:

  • Spice Rub: In a bowl, combine all the ingredients. Cut ribs into serving size portions and place on a baking sheet; brush with oil on both sides and sprinkle evenly with spice rub.
  • Refrigerate if preparing ahead.
  • Whisky Barbecue Sauce: In a small saucepan, whisk together all the ingredients. Bring to a boil; reduce heat and simmer, stirring occasionally for 10 minutes or until slightly thickened. (can be down ahead of time).
  • Place ribs on preheated greased grill over medium low heat; grill for 20 - 25 minutes, turning ribs often until cooked thoroughly.
  • Brush ribs generously on both sides with barecue sauce. Grill for about 20 minutes, turning often and brushing with sauce until nicely glazed and tender.

Nutrition Facts : Calories 1278.5, Fat 88.3, SaturatedFat 31.5, Cholesterol 265.4, Sodium 1736.4, Carbohydrate 47.8, Fiber 2.7, Sugar 28.6, Protein 62.8

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