Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

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

Step 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.

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

Step 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.

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

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

Step 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).