Baby Back Ribs with Sweet Whiskey Barbecue Sauce

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Turn up the heat, then sit back and relax with a cool beverage as these ribs slow cook to perfection. Sweet and savory, they’re sure to knock the dust off your spurs. Serve with Garden Cole Slaw and remaining Sweet Whiskey Barbecue Sauce.


2 racks (approx. 3 lbs) baby back pork ribs or spareribs
2 T fresh garlic, minced
1 T black pepper, freshly ground
2 T ea kosher salt and brown sugar

Sweet Whiskey Barbecue Sauce
1/2 yellow onion, diced fine
2 T olive oil
1 T fresh garlic, minced
1/2 c whiskey
2 c ketchup
1 c brown sugar
1/2 T ea Worcestershire and liquid smoke *
1/2 t black pepper, freshly ground

Garden Cole Slaw
1/2 head cabbage, shredded
1 sm red or yellow pepper, sliced thin
4 radishes, sliced thin
1/2 bunch green onions, chopped
3 celery stalks, sliced thin
1 carrot, peeled and shredded

1 c mayo
2 T apple cider vinegar
2 T sugar
1/4 t ea salt and black pepper, freshly ground


Preheat grill. Combine all ingredients and coat ribs. Let rest for 30 min at room temp. Grill ribs until well marked. Transfer to a roasting pan, brush with Sweet Whiskey Barbecue Sauce, reserving some sauce for serving. Cover loosely with foil and finish in either a covered grill or conventional oven at 300º for 2-3 hrs, or until tender. Baste with sauce occasionally and remove foil for last 15 min to caramelize sauce.

In a saucepan or pot, cook onions slowly in olive oil over med heat until caramelized, 12-15 min. Add garlic and whiskey (be careful, as the alcohol may ignite if exposed to flame). Cook 3 min more. Add remaining ingredients and simmer 15 min. Chill and reserve.

Garden Cole Slaw
Combine dressing ingredients; taste and adjust seasonings. Combine with vegetables and chill for 1 hr.

* To make this recipe gluten-free friendly, use gluten-free Worcestershire sauce.