Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs Recipe

This recipe calls for baking the ribs and then grilling them over high heat for a smokey finish. When your guests bite into these at the Memorial Day picnic, they’ll savor meat that’s so delicate and juicy that it’ll fall right off the bone, earning you the praise you deserve! I’ve discovered that the major restaurant chains that serve this delicious dish slow-cook their ribs before grilling them quickly.

  • 2 (2 pound) slabs baby back pork ribs
  • salt and coarsely ground black pepper to taste
  • 1 1/2 tablespoons ground red chile pepper, divided
  • 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
  • 1 tablespoon dark molasses
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 teaspoons whisky
  • 1 ¼ teaspoons liquid smoke flavoring
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon coarsely ground black pepper


  1. Preheat the oven to 300 degrees F (150 degrees C).

  2. Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat. Wrap each half rack in aluminum foil.

  3. Bake in the preheated oven for 2 hours and 30 minutes.

  4. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.

  5. Preheat an outdoor grill for high heat and lightly oil the grates.

  6. Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.

  7. Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).


Scott Hibb's Amazing Whisky Grilled Baby Back Ribs recipe
Scott Hibb’s Amazing Whisky Grilled Baby Back Ribs

What are baby back ribs?

Baby back ribs, also known as loin ribs, are a type of pork rib that comes from the back of the pig, near the spine. They are shorter and more tender than spare ribs, making them a popular choice for grilling and barbecuing.

Can I use other types of ribs for this recipe?

While Scott Hibb’s recipe specifically calls for baby back ribs, you can use other types of ribs if you prefer. Spare ribs and St. Louis-style ribs are good alternatives, but the cooking time and method might need to be adjusted accordingly.

What is the recommended grilling method?

Scott Hibb’s recipe likely involves a two-step grilling process: indirect heat and direct heat. Start by preheating your grill to medium heat. Remove the ribs from the marinade and place them on the grill, away from the direct heat source, to cook slowly. After they’ve cooked for some time, you can move them closer to the direct heat source to achieve a nice char and caramelization. Make sure to baste the ribs with the marinade occasionally for added flavor and moisture.


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