Whiskey Bbq Ribs


5 pounds (2 large racks) Baby back ribs
1 teaspoon granulated garlic
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
Whiskey BBQ Sauce Ingredients:
1/4 of a medium sweet onion, finely minced or grated
2 medium garlic cloves, finely minced
24 oz bottle or 2 ¼ cups ketchup
1 Tablespoon stone ground mustard
¼ cup balsamic vinegar
2 teaspoons worcestershire
3 Tablespoons whiskey, such as Dry Fly
½ cup brown sugar
½ teaspoon salt


Pre-heat your oven to 300.
Cut 4 sheets of foil 6 inches longer than the length of your ribs. Lay 2 sheets on top of each other and place on a sheet pan, lay the other 2 sheets the opposite way to form a cross. Place the ribs on the foil.
In a small bowl, mix together rub ingredients and sprinkle over both sides of the ribs.
Fold the foil over the ribs to make a sealed package. Bake the ribs for 2 ½ – 3 hours.
Meanwhile, make the BBQ sauce: Stir all of the Whiskey BBQ Sauce ingredients together in a medium saucepan over medium heat. Cook for 10 minutes, stirring occasionally.
Once the ribs are fork tender, remove them from the oven and slather with BBQ sauce, place them back in the oven, uncovered for 20 minutes.
Remove from the oven, cut and serve with remaining BBQ sauce.


I created this recipe for my 4th of July segment which aired on Fox Q13 morning news in Seattle, WA on July 1st, 2010.


6-8 servings


Monday, July 12, 2010 - 4:55am


Related Cooking Videos