Whisky Grilled Baby Back Ribs

Discover the ultimate barbecue experience with these Whisky Infused BBQ Baby Back Ribs. This recipe takes the beloved favorite to new heights, combining the sweet and smoky flavors of whisky for a taste that’s unforgettable. Get tips on preparing, marinating, and grilling to perfection. These tender, juicy ribs are perfect for gatherings or a cozy meal at home. Impress your guests and elevate your cooking with this mouthwatering dish that celebrates the joy of grilling.

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Ingredients

2 racks baby back ribs

1 cup whisky (your favorite bourbon)

2 tablespoons olive oil

1 cup BBQ sauce (preferably a tangy one)

1 tablespoon smoked paprika

1 tablespoon garlic powder

1 tablespoon onion powder

2 teaspoons brown sugar

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon cayenne pepper (optional for heat)

Fresh parsley (for garnish)

Instructions

Prepare the Ribs: Start by removing the silver skin from the back of the baby back ribs if not already done. Pat the ribs dry with paper towels.

Make the Whisky Marinade: In a bowl, mix together the whisky, olive oil, smoked paprika, garlic powder, onion powder, brown sugar, black pepper, salt, and cayenne pepper until well combined.

Marinate the Ribs: Place the ribs in a large zip-top bag or a shallow dish. Pour the whisky marinade over the ribs, ensuring they are well-coated. Seal the bag (removing excess air) or cover the dish. Allow the ribs to marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Preheat the Grill: About 30 minutes before cooking, preheat your grill to medium heat (about 300°F/150°C). If you're using a charcoal grill, set it up for indirect heat.

Remove from Marinade: Take the ribs out of the marinade and let them come to room temperature for about 15 minutes. Discard the remaining marinade.

Grill the Ribs: Place the ribs on the grill bone-side down. Cover and cook for about 2 to 2.5 hours, turning occasionally for even cooking.

Add BBQ Sauce: In the last 30 minutes of grilling, brush the BBQ sauce generously over the ribs. Keep basting every 10 minutes to build a thick, sticky glaze.

Check for Doneness: The ribs should be tender, and the meat should pull away from the bone easily. If using a meat thermometer, look for an internal temperature of around 190°F (88°C).

Rest the Ribs: Once cooked, remove the ribs from the grill and let them rest for about 10 minutes. This allows the juices to redistribute.

Serve: Cut the ribs between the bones, arrange them on a serving platter, and garnish with fresh parsley. Serve with extra BBQ sauce on the side.

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