Scott Hibb's Amazing Whiskey Grilled Baby Back Ribs

These were fabulous! Absolutely fall off the bone delish! I tripled the recipe for a family cook out. The ribs were gone in the first 15 minutes!

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Awesome recipe, excellent sauce! I reduced the amount of ground chili pepper so that it had some kick, but the heat didn't take over. Even my teenagers raved over the sauce. Making this again very soon. Oh and I doubled the recipe so I could have some sauce left over for some BBQ chicken later in the week.

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Thumbs up! Meat very tender, like butter. Sauce was just as nice two days later.

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I fixed this for the first time over the holiday weekend. Everyone loved it. I left out the whiskey since I did not have any. It was great just the same.

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I love this sauce! The rib recipe is great too. I make this sauce for chicken & pulled pork as well as the ribs. The only change I make as others have mentioned is to reduce the chili pepper, otherwise it's fiery hot. Just made this sauce again today...it's currently waiting for my pork roast to finish in the oven.

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Excellent! I broiled the ribs rather than grilled. I think the sauce actually got better the second day!! TY

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I have made these twice now, following the exact recipe. Both times they have turned out great! The meat is great even before the grilling and the sauce but gets even better after the grilling and sauce. As we were eating the final product, my boyfriend remarked "That is heaven; I wish it would never end" They really are good

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WoW!.... I thought my rib recipe was the best for years. Thought for a change of pace i would try this sauce......Very impressed. I think i found my new favorite. Thanks

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Excellent...perfect between sweet and tangy. Very easy to do and tastes so good.. Keeper.

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We had a package of almost 7 pounds of pork (baby back) ribs. Followed this recipe and instructions to the letter, with the exception of removing the membrane before baking. I have never had better ribs, anywhere, bar none! This is really a keeper. Thanks!

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I don't think I have had a better sauce, although I should have made more for the amount of ribs I cooked. I would love to have called this my own, but I will give credit where credit is due. I will do a search on Scott Hibb's other recipes. Thank you Scott!! Mr.D

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Wow

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This sauce is REALLY good! We've made it quite a few times now and it gets rave reviews from everyone. We do use a different method to cook our ribs though so can't comment on that part of the recipe.

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Apr 2, 2007: I will vouch for the sauce--didn't try it on these ribs, however. The sauce is awesome! It is savory-sweet and not too hot using chili powder (I thought that was what you meant by ground red chili pepper rather than cayenne pepper!). Can't wait to try this sauce on chicken, etc.! Update 8/10/2009: Fantastic on pulled pork sandwiches!! Toss on a few jalapenos an it hits the spot.

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These were amazingly tender and tasty!! Followed the recipe but omitted the liquid smoke! Will definitely be making these again!

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These pic's are from the review by Tracy #1

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Three words... yum Yum YUM! We tried these last night and they were delicious. We followed the recipe to a tee except for the fact that I wasn't sure about the ground red chili pepper so I used the same amount of cayenne pepper when seasoning the ribs in the oven and then a bit of cayenne and ground jalapenos in the sauce. The two of them together gave it a bit too much of a pepper taste but that was my error. I would highly recommend this to anyone who loves tender ribs with a great sauce which keeps you wanting more. Excellent recipe Chippie!!!!!

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WOW - I couldn't get enough... and this from a NON-lover of ribs!!! My family loves them and I've been searching for an easy, tasty recipe and boy is this it. First, the cooking method made the ribs absolutely fall off the bone. Second, the sauce is absolutely mop-worthy, if not drinkable! Since the ribs were very difficult to handle out of the oven without falling apart, I would highly recommend what I did: let sit for 1/2 hour. Then mop with the sauce and let sit another 1/2 hour to cool. This gives them a bit more stability to get onto the grill without falling apart so easily (and they soak up some sauce). I followed the recipe exactly, except I cut the red pepper (cayenne) in 1/2 in both parts of the recipe, since my kids don't like very spicy food. HUGE HIT with everyone!! I doubled the sauce (YUM) and can't wait to try it on chicken next. Perfect recipe - thanks SO much for sharing Chippie!!

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Amazing! The sauce is better than anything I've ever bought in the store. I didn't have any tomato paste, so I subbed diced tomatoes. After it had simmered down and thickened, I blended it to a nice smooth sauce. 2.5 hours at 275F was perfect and falling off the bone tender. A few minutes on the grill to blacken the sauce was all it needed.

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Very good. I've made this several times now and the sauce is amazing! I get requests to make these ribs whenever my nephew comes to visit. Thank you for sharing.

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