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Scott Hill's Amazing Whiskey-Grilled Baby Back Ribs

Pair With 2010 Merlot


2 (2lb) Slabs of Baby Pork Ribs

1 Tbsp Ground Red Chile Pepper

2 1/4 Tbsp Vegetable Oil

1/2 cup Minced Onion

1/2 cup Tomato Paste

1/2 cup White Vinegar

1/2 cup Brown Sugar

2 Tbsp Worcestershire Sauce

1/4 tsp Coarsely Ground Black Pepper

1 1/4 tsp Liquid Smoke Flavoring

2 tsp Whiskey

2 tsp Garlic Powder

1/4 tsp Paprika

1/2 tsp Onion Powder

1 Tbsp Dark Molasses

1/2 Tbsp Ground Red Chile Pepper

2 tsp Salt

1 1/2 cups Water

2 1/2 Tbsp Honey


Preheat oven to 300 degrees 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).

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