Ricardo's Triple Liquor Baby Back Ribs

Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

These savory, sweet and tangy ribs have never been less than a complete success the many times I've prepared them. My compliments range from "absolutely delicious" to the frequent "best ribs ever" followed by a request for my recipe, so here it is. They are fairly easy to prepare, but do however take a bit of time. Enjoy the ribs and don't be afraid to sip on a few of the ingredients.

Ingredients Nutrition


  1. Cut each pork rack into 3 to 4 pieces.
  2. In a large pot, boil enough water to fully submerse ribs.
  3. Add the onion, garlic, ribs, and beer to the boiling water.
  4. Bring to a slow boil, cover and cook for 30-45 minutes.
  5. While the meat is cooking, combine BBQ sauce and whiskey in a bowl(mix to taste).
  6. Remove boiled ribs from pot and liberally coat with BBQ sauce and wrap tightly with aluminum foil.
  7. Put ribs in a roasting pan in a 200°F oven for 2 hours.
  8. While ribs are roasting, combine remaining ingredients to make the glaze.
  9. When the ribs are done roasting, remove from foil and grill over a low heat for about 15-20 minutes, turning 4-6 times and brushing with glaze after each turn.
Most Helpful

Over Labor Day weekend I cooked 7 slabs of ribs. Took quite a bit of time, but the outcome was great. Months later people are still talking about how good these ribs were. Highly recommended, but allow sufficient time to boil and glaze them.

5 5

These are some of the best Ribs I have ever had. My only wish is that I would of made extra of the two sauces mixed together and cooked down for extra dipping sauce. Other than that these are perfect. So so tender and falling off the bone. Thanks for a great recipe!!

5 5

This is Outstanding!! Fall off the bone ribs with a great taste. DH said "Make this again" (in "DH language", translation...EXCELLENT)I came across this dish on a forum for "Memorial day...Grilling with Sprits". (translation.. for all the drunks out there please respond) I couldn't wait. (yes I must be a drunk) This sounded OH! so good I just had to make it early. Thanks chef ricardo for posting.