Scott Hibb's Amazing Whisky Grilled Baby Back Ribs Recipe is a Slowly baking these baby back pork ribs before grilling is the secret. That, and the finely-tuned, sweet, basting sauce.

Ingredients:

1 tablespoon dark molasses

1 tablespoon ground red chile pepper

2 teaspoons salt

2 teaspoons whiskey

2 teaspoons garlic powder

2 tablespoons Worcestershire sauce

1 1/2 cups water

1/2 cup minced onion

1/2 cup brown sugar

1/2 cup tomato paste

1/2 cup white vinegar

1/2 teaspoon onion powder

1/2 tablespoon ground red chile pepper

1/4 teaspoon paprika

1/4 teaspoon coarsely ground black pepper

1 1/4 teaspoons liquid smoke flavoring

2 1/2 tablespoons honey

2 1/4 tablespoons vegetable oil

2 (2 pound) slabs baby back pork ribs

coarsely ground black pepper

Method:

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 chile 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).