Post by Loupy on Jun 11, 2011 22:29:51 GMT -7
Scott Hibb's Amazing Whisky Grilled Baby Back Ribs
By: Scott David Hibbard
Photo by: ALFANN02
"Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process."
Makes: 4 servings
Prep Time: 20 Min
Cook Time: 2 Hrs 40 Min
Ready In: 3 Hrs
Ingredients:
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chili pepper
Directions:
Preheat oven to 300 degree 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 chili 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).
Nutritional Information
Calories: 1043
Total Fat: 68.5g
Cholesterol: 234mg
Sodium: 1720mg
Total Carbs: 54.7g
Dietary Fiber: 3.5g
Protein: 50.7g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
By: Scott David Hibbard
Photo by: ALFANN02
"Man, when your guests bite into these at the Memorial Day cookout, they'll savor meat so tender and juicy that it slides right off the bone and gets you the respect you deserve! I have found that the major restaurant chains who make this awesome dish pre-cook their ribs SLOWLY before the quick grilling process."
Makes: 4 servings
Prep Time: 20 Min
Cook Time: 2 Hrs 40 Min
Ready In: 3 Hrs
Ingredients:
2 (2 pound) slabs baby back pork ribs
coarsely ground black pepper
1 tablespoon ground red chile pepper
2 1/4 tablespoons vegetable oil
1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chili pepper
Directions:
Preheat oven to 300 degree 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 chili 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).
Nutritional Information
Calories: 1043
Total Fat: 68.5g
Cholesterol: 234mg
Sodium: 1720mg
Total Carbs: 54.7g
Dietary Fiber: 3.5g
Protein: 50.7g
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
