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Whisky-Glazed Bliss Baby Back Ribs are the ultimate indulgence for barbecue enthusiasts and casual diners alike. This savory-sweet dish combines the rich flavors of bourbon whisky with tender, juicy baby back ribs, creating a mouthwatering experience that tantalizes the taste buds. With their fall-off-the-bone tenderness and a glaze that balances sweetness and smokiness, these ribs are not just a meal; they are an experience that brings friends and family together around the grill.

Whisky Grilled Baby Back Ribs

Indulge in the ultimate barbecue experience with Whisky-Glazed Bliss Baby Back Ribs! This recipe combines tender baby back ribs with a savory-sweet glaze made from rich bourbon whisky, brown sugar, and a blend of spices. Perfect for summer cookouts or casual dinners, every bite is a delightful fusion of tenderness and flavor. Explore essential ingredients, cooking techniques, and presentation ideas to elevate your grilling game and create unforgettable moments with family and friends.
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Ingredients
  

2 racks of baby back ribs (about 4 lbs total)

1 cup bourbon whisky (for marinating and basting)

1/2 cup brown sugar

1/4 cup apple cider vinegar

1/4 cup soy sauce

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

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

Salt to taste

Fresh thyme sprigs (for garnish)

Instructions
 

Prepare the Ribs: Remove the membrane from the back of each rack of ribs for better flavor absorption. Pat them dry with paper towels and season generously with salt.

    Make the Marinade: In a medium bowl, combine the bourbon whisky, brown sugar, apple cider vinegar, soy sauce, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper (if using). Whisk until smooth and well-blended.

      Marinate the Ribs: Place the racks of ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are well-coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight for maximum flavor.

        Preheat the Grill: Preheat your grill to medium heat (around 300°F/150°C). If using a charcoal grill, set up for indirect grilling.

          Cook the Ribs: Remove the ribs from the marinade, discarding the marinade. Place the ribs on the grill, bone-side down. Close the lid and cook for about 2.5 to 3 hours, basting with reserved marinade every 30 minutes, until the ribs are tender and the meat pulls away easily from the bones.

            Finish with a Glaze: In the last 20 minutes of cooking, brush the ribs with a mixture of equal parts bourbon and brown sugar for a caramelized glaze. Cover the grill to allow the glaze to set.

              Rest and Serve: Once cooked, remove the ribs from the grill and let them rest for about 10 minutes. Cut between the bones to separate the individual ribs. Serve warm, garnished with fresh thyme sprigs for a pop of color and aroma.

                Prep Time: 20 min | Total Time: 4 hrs | Servings: 6