Ingredients
2 racks baby back ribs (about 4–5 lbs)
Salt and black pepper, to taste
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
For the Whisky BBQ Sauce:
1 cup ketchup
1/4 cup whisky (such as Jack Daniel’s or bourbon)
1/4 cup brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon hot sauce (optional, for heat)
2 cloves garlic, minced
Salt and pepper, to taste
Instructions
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Prep the Ribs: Remove the thin membrane from the back of the ribs (optional but recommended). Pat dry and season both sides with salt, pepper, paprika, garlic powder, and onion powder. Let sit at room temperature for 30 minutes.
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Make the Sauce: In a saucepan over medium heat, combine all BBQ sauce ingredients. Bring to a simmer, stirring occasionally. Let simmer for 10–15 minutes until slightly thickened. Taste and adjust seasoning. Set aside.
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Preheat the Grill: Heat your grill to medium (about 300°F) for indirect cooking. If using charcoal, bank coals to one side.
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Cook the Ribs (Indirect Heat): Place ribs bone-side down on the cooler side of the grill. Cover and cook for 2 to 2.5 hours, turning occasionally, until ribs are tender and cooked through.
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Glaze and Grill (Direct Heat): Brush ribs with whisky BBQ sauce and move to the hotter side of the grill. Grill for 5–10 minutes, turning and basting frequently, until the sauce is caramelized and sticky.
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Rest and Serve: Let ribs rest for 5–10 minutes before slicing between the bones. Serve with extra sauce on the side.