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When it comes to summer barbecues or any outdoor gathering, few dishes evoke the same excitement and satisfaction as perfectly grilled ribs. Among the myriad options available, baby back ribs truly stand out for their tenderness, flavor, and ease of preparation. The allure of biting into juicy, succulent meat that falls off the bone is something that every barbecue enthusiast strives to achieve. But what if we told you that there's a way to elevate this classic dish even further? Enter whisky—a unique ingredient that not only adds depth to the flavor profile but also infuses the ribs with a smoky, caramelized essence that is simply irresistible.

Whisky Grilled Baby Back Ribs

Elevate your summer barbecue with deliciously tender Whisky Grilled Baby Back Ribs. In this comprehensive guide, you'll discover tips for selecting high-quality ribs, crafting the perfect dry rub, and creating a flavorful whisky marinade that enhances tenderness and taste. Learn essential grilling techniques for achieving that perfect char and caramelized glaze. Impress your friends and family with this mouthwatering dish that turns any gathering into a celebration of flavor. Make your next barbecue unforgettable!
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Ingredients
  

2 racks baby back ribs (about 3 pounds total)

1 tablespoon paprika

1 tablespoon brown sugar

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper (optional, for heat)

1 cup whisky (your choice)

1 cup apple cider vinegar

1/2 cup barbecue sauce (plus more for serving)

1 tablespoon Worcestershire sauce

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ribs: Start by removing the thin membrane from the back of the ribs for better flavor absorption. This can be done by sliding a knife under the membrane, then using a paper towel to grip and pull it off.

    Make the Dry Rub: In a bowl, combine the paprika, brown sugar, garlic powder, onion powder, cumin, smoked paprika, black pepper, salt, and cayenne pepper. Mix well.

      Season the Ribs: Rub the spice mixture all over the ribs, ensuring an even coating. Let the seasoned ribs sit for at least 30 minutes (or refrigerate overnight for maximum flavor).

        Prepare the Marinade: In a small saucepan, combine the whisky, apple cider vinegar, barbecue sauce, and Worcestershire sauce. Bring it to a simmer over medium heat, stirring occasionally, for about 5 minutes. Remove from heat and let it cool slightly.

          Preheat the Grill: Preheat your grill to medium heat (about 300°F / 150°C). If you’re using charcoal, set it up for indirect grilling.

            Grill the Ribs: Place the ribs bone-side down on the grill. Brush the ribs with the whisky marinade, cover, and cook for about 2.5 to 3 hours, basting every 30 minutes. If using a charcoal grill, rotate the ribs occasionally to ensure even cooking.

              Finish with Barbecue Sauce: In the last 15-20 minutes of grilling, brush the ribs generously with barbecue sauce. Close the lid and let the sauce caramelize on the ribs.

                Check for Doneness: The ribs are done when they are tender and the meat pulls away from the bone easily. An internal temperature of about 190°F (88°C) is ideal for tenderness.

                  Rest and Serve: Once cooked, remove the ribs from the grill and let them rest for about 10 minutes. Cut them into individual portions, garnish with fresh parsley, and serve with extra barbecue sauce on the side.

                    Prep Time, Total Time, Servings: 45 minutes | 3 hours | Serves 4-6