Baby Back Party Ribs with Whisky Sauce

Preparation
1 hour
Cook Time
3 hours
Serves
8
Difficulty
5

Baby Back Party Ribs with Whisky Sauce

Behind The Recipe

Party Ribs with a Whisky Sauce

Create mouthwatering moments with your friends by bringing the flavour to the party. Try out our Baby Back Party Ribs with Whiskey Sauce recipe and be the party favourite!

Ingredients

2 racks baby back ribs
4 tbsp. unsalted butter
¼ cup brown sugar
Salt and pepper to taste
2 tbsp. olive oil (optional binder)
1 cup Whisky
Your favorite wood chips
1 head garlic
1 tbsp. olive oil
1 ⅓ cups dark brown sugar
1 cup pineapple juice
1 tbsp. crushed pineapple
⅔ cup water
¼ cup teriyaki sauce
1 tbsp. soy sauce
3 tbsp. lemon juice
3 tbsp. minced white onion
2 tbsp. Whisky
¼ tsp. cayenne pepper

Preparation

Soak wood chips in whisky for at least one hour (but no longer than overnight), using just enough whisky to submerge the wood chips.
Flip ribs meat side down and separate each rib by cutting between the bones.
Apply olive oil binder to ribs and season generously with salt and pepper.
Preheat Oakford to 150°Cfor the Party Ribs.
Preheat a separate oven to 160°Cfor the Whisky Sauce.

Cooking Instructions

1

Once your Oakford is hot and ready, smoke the ribs at 150°C using the whisky-smoked wood chips, flipping occasionally for up to 2 hours or until they reach 80°C.
2

While the ribs cook, we’ll start on the whisky sauce. Cut about ½ inches off the top of the garlic head. Trim the root so it sits flat. Remove the outer layers of papery skin, leaving enough so the cloves remain intact.
3

Place garlic into a small baking dish, drizzle with olive oil, and cover with lid or aluminum foil.
4

Roast garlic in preheated oven until cloves are soft and fragrant. About 1 hour.
5

Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil. Then reduce heat to low and keep at a simmer.
6

Squeeze sides of garlic until pasty roasted garlic emerges.
7

Measure 2 tsp. roasted garlic into saucepan and whisk until well incorporated. Reserve remaining roasted garlic for another use.
8

Stir lemon juice, onion, whiskey (2 tbsp.), crushed pineapple, and cayenne pepper into sauce. Bring to a simmer and cook until liquid reduces by half and turns thick and syrupy. Another 40-50 minutes.
9

Once ribs reach 80°C, transfer them over to a foil pan, add pats of butter, brown sugar, and ½ cup whisky sauce on top of ribs. Mix together to incorporate and cover with aluminum foil.
10

Place foil pan into smoker for another 30-60 minutes or until the ribs reach 90°C.
11

Remove from smoker, let cool, stir to ensure an even coating, and serve with remaining whisky sauce.