Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Finger-linkin' delicious. I cut back on the red chile peppers since I'm a wimp and it was still pretty spicy. I substituted real onions and garlic instead of the powder and used kosher salt instead of table salt. I also doubled the recipe but next time I will use less water so it doesn't take so long to reduce. Instead of grilling, I added sauce to ribs after 2 hours and backed in oven for another half hour. My husband said this recipe beat all others hands down...and he's the chef in the family

This is one of the best sauces I have ever made. To anyone who knows ribs, this is one of the best barbeque recipes you can get, hands down.

Sure this recipe takes a while, but it is perfect for a Saturday afternoon cooking while being outside in my garden. The sauce is excellent and I did use 1/4cup of Whisky and added 10 cloves of crushed garlic, we love garlic! We have used this on chicken and pork also, remember this sauce freezes well. Very impressive recipe.

These were the BEST ribs I have ever made. The sauce was very tasty, although it took much longer than 1 1/4 hours to reduce. Great recipe, and one that I will make again.

Unbelievable!! I made ribs for 8 people and everyone ranted and raved the whole dinner - hands down the best ribs we had ever eaten in our entire lives. WOW.

Outstanding! This was my first attempt at making both ribs and barbecue sauce. They were both terrific. I cut the liquid smoke down to 1/4 tsp. The amount called for did seem like way too much. I will use this sauce (maybe a little less sweet) on other grilled meats. Thank you, Scott, for an easy and spectacular recipe.

These were great. I didn't put in any liquid smoke because I didn't have any on hand. Next time I make these I'll add it to see how great the difference is.

The zippy taste was refreshingly different than that overly sweet and sticky chain restaurant taste everyone assumes baby back ribs should be! Rib meat fell off the bone with every bite. A big hit at the Labor Day BBQ!

After reading your recipe, and the comments of others, being a professional chef I just had to try this out myself. Scott Hibb it was made to the letter as per your instruction. I used everything on your list. Very happy with the outcome you impressed me, congrats. Just a note to all +++++++++++ No matter what meat you place in an oven at 300F for 2 hrs or 3 hrs the meat will fall off the bone. It may be cut using two spoons thats how tender your meat will be. Well done Scott.,.,.,Bravo from a professional chef serving in one of Montreal's largest hotels.

This recipe is amazing! We had some ribs to use up and I almost just used store-bought BBQ sauce because I didn't think I could beat it, but BOY was I wrong. Hands down the best BBQ sauce I've ever tasted. I will used this sauce for chicken, beef, pork - whatever! The meat just fell of the bone. It's winter in Iowa, so I just baked in the oven instead of grilling for the last part of it, at 400 degrees for 15 minutes, uncovered. Delish!

Very tasty BBQ sauce! I tried something different with the ribs... After an hour and a half I took the ribs out of the oven and let them cool for 5 min. I then smeared about a tsp of honey on each half rack. Then I returned them to the oven for the last hour in a baking pan filled half way with warm apple juice (a couple cups), and covered with aluminum foil. This made the ribs so tender and moist! (I still grilled them after taking them out of the oven.)

Artificially flavoring with liquid smoke is never a good idea. I won't make these again.

Holy Cow these were amazingly good! My wife saw the recipe and requested I go half on the ground red chili pepper and it's a good thing too because it was still quite spicy. Is cayenne the same as ground red? That may be where the problem was, I'm not sure. Also on the rub before baking instead of more pepper, black and red I used Snider's Barb-B-Que spice to make the wife happy. We got a large pack of back ribs from Costco and even without the sauce, just the Snider's they were unbelievable but the sauce is the bomb. After applying on the grill at the end and dipping directly while eating the sauce didn't seem as spicy so everything worked out perfectly. I made a triple batch of the sauce since we had 7 lbs. of ribs instead of 2 and actually a single batch would have been enough even for 7 lbs, maybe a double for those who like to dip more while eating. I've been looking for a good sauce I can call my own for a long time and this is it. I can't wait to try it on some pulled pork shoulder. So my only advise is watch the red pepper, you can always add more while it's reducing. Allow more time also. The triple batch was simmering for 3 hours to get get it the right thickness. These were easily better than any ribs I have ever had, including the famous restaurants known for ribs.

to the person who asked how long the sauce will keep in the fridge...I make a double batch and freeze the rest. I use a mason jar with plastic wrap and a rubber band (to allow for expansion). When the sauce is frozen, replace the plastic with the metal jar lid. To use it, take it out of the freezer and leave it in the 'fridge over night, or microwave for 2 minutes at at time (stirring between each nuke) till warm. I even use it and refreeze it several times. HTH

Ok, this recipe has alot of ingredients. BUT they work, and work well. As Guy Fieri would say, "this stuff is money". It is that good. It's also all the stuff you already have in your kitchen. One word of caution..you cannot walk away from this and let it simmer on the stove for an hour plus. It will burn. I had to stir constantly. Well, like every 15 mins. Everybody cooks their ribs differently. That I find, is a personal thing. However you make your ribs (and this works) the sauce is fabulous. Better than Famous Dave's. p.s. I went VERY light on the liquid smoke. (had a bad experience with that once. Not a fan of the "house on fire" smell. Update: I tripled this recipe for 20 lbs of pork butt in the slow cooker for pulled pork. Just enough. Makes about 8 cups.

WOWZA!!!! Everyone loved it. I made this tonight for our friends, and they absolutely loved it. It was delicious, but I think next time I may cut down on the brown sugar. It's a tiny bit on the sweet side for me. Liquid smoke adds an extra dimension to the taste...Don't skip it! Only change up was that I use apple cider vinegar instead of white. In hind sight, I'd mince up the onion even more so it will be a "smoother" sauce. All in all this is a keeper recipe. I will definitely make my ribs like this from now on. OH...I did double the recipe. I believe it's a must when you like to have extra dipping sauce. Our guests wanted to know the recipe...I just told them they had to come back again ;o)

These have been awesome from the first time we made them. However, this weekend, I came across a small change to the sauce that made it EVEN BETTER: if you substitute apple cider vinegar for the white vinegar in the sauce, it really makes the flavor better. The best kind of apple cider vinegar to use is the all organic kind that has "the mother" in it. Its very healthy and makes the sauce even better.

We made these for the Super Bowl and thought they were delicious. The sauce is time consuming, but not hard to make, and it's totally worth it. The meat came out so tender and just fell off the bone. I might cut back on the red chile pepper a little bit next time, but other than that, we thought it was perfect. Thanks for the recipe. We had never made ribs before, but now we'll make them again and again. They were delicious and tender. Update: We made the ribs again this year and left out the red chile pepper entirely - they were amazing.

This recipe will not disappoint, I have been slow cooking my babybacks like this for years but the secret is in the sauce which was perfect. Just a note, I am not one to make changes and then knock a recipe but on this I did not have any Whisky so used Captain Morgan Rum instead still turned out great. Thank You

I guess I'll just add my five star review to the other 608. I added more whisky than called for; just because I had a whole bottle and 2 teaspoons didn't seem like very much and my ground red pepper was rancid, so I squirted in some rooster sauce instead. Also it turned out that we didn't have any charcoal, so I had to finish them in the oven. I turned the oven up to 425, slathered on the sauce and cooked the ribs until the sauce turned dark and tacky. Even with all the mishaps, these were the best ribs I've ever made. We were using our fingers to scrape up the burnt bits of sauce on the bottom of the pan. I made these for my husband's 51st birthday, and he wants me to never use another recipe. Thanks so much Scott!

This sauce is to die for! Complex and almost jammy in the end. Yum yum!

These were FANTASTIC. I made these for my South African boyfriend's family, and let me tell you - they KNOW their barbeque. They all RAVED about these. They are amazingly tender - they fall right off the bone. The sauce was fantastic. The only change I made was substituting chili powder for ground red chile pepper, because that's all I had on hand. These are going straight into the regular rotation. My boyfriend said he didn't know if he'd ever make ribs another way again, which speaks volumes as to just how good these were.

These were amazing!!! I didnt have honey so I doubled the molasses. I will use this recipe again and again!

These were the best ribs that I have ever had! I will not be ordering from a restaurant again. I only used 1/2 the amount of red chile for the sauce and it still was a little too hot for the kids.

Yum! We have made these several times.....The best football game treat! The house smells fabulous and they taste delicious!

Very good!! I prefer using hickory smoke powder 1/8 tsp instead of liquid smoke I get it from The Spice House great shop Thanks

Excellent recipe! I questioned whether it was too long to simmer the sauce, but it came out perfectly! I did follow the recipe completely and it is a keeper.

The best ribs I have ever eaten! Even the restraunt chains can't compete with this recipe! I did leave out the liquid smoke and sprinkled the ribs with Hickory Smoke Salt instead. Tender and tasty! This is it!

Wow! First, the sauce. I made it up the night before, following the recipe exactly. To be honest, I didn't like the way it smelled at all, but figured all those 5 stars ratings couldn't be wrong. I kept the faith. Next, the ribs. One tip, put something down in the bottom of your oven to catch drips. They made a mess, even though I folded the foil and placed the ribs with the seal facing up. Oh, well no big deal. Then, the transfer from the oven to the grill. This was a little tricky as the meat just kept falling off the bones! We decided to grill them on foil, because if we hadn't, all the meat would have fallen into the fire. We used no stick foil, but we still had some "stickage." They were still quite juicy and generated a lot of smoke as their juices drained into the fire. Finally, we got them on the table to eat and...WOW! Amazing and worth every bit of the mess. Before we tasted them my husband was pretty annoyed with the mess on the grill. After one bite, though, he decided the mess wasn't really all that bad. Kind of like how you forget labor pains when you first hold that precious baby! Excellent recipe with just the right amount of "bite." If you do not like spicy food, cut back the red pepper a little.

This sauce is amazing. Made as is, no changes. The ribs were so tender. Awesome in every way!

These were delicious! The sauce made enough for 8 lbs of ribs from Costco. I did not make any changes at all! 3 adults and 2 preteens devoured this, served with garlic bread and salad. Thank you so much for the recipe. I will use this sauce for chicken as well in the future.

I made the sauce last night and plan to make the ribs today. I simmered the sauce for HOURS to reduce. It still seems rather thin. What should the consistency be compared to a store-bought sauce??????

We smoked two racks of spareribs for three hours, brought them in and put in oven for an hour or so. During that time I kept basting with sauce, which I might add is out of this world. When I read the recipe for my shopping list I thought it said to use tomato sauce instead of the paste, so when I was making it I noticed my mistake so ended up putting in one small can of sauce and some catsup..it did not hurt it at all. The old man took some to his friend and he had a fit over the sauce, wanted to know where we bought it..lol..think I might make him a jar full for Christmas. The sauce was really good, we are funny about our sauce and this passed the test. I think it would be good on some chicken or even an old flip flop. Thanks for sharing!!

I have made this recipe numerous times and LOVE it! Everyone I've served it to raves about how these are the best ribs they've ever had. We always check the meat counter for sales on pork ribs and buy them and freeze them until we are ready to make them. I will never use another rib recipe again!!! Sometimes I rush this a bit and cook the meat faster by increasing the temp. of the oven. It works fine and the ribs still taste great, but the secret truely lies in SLOW COOKING TIME! the longer you can cook the meat the juicier and more tender they will be. They will fall off the bone! If you don't have a grill or it's winter time, you can finish them off under the broiler in your oven.

My rib meat literally fell off the bone tender, flavor was awesome! Seagrams 7 was my whiskey of choice. I did cut back on the amount of red pepper a bit, but still enough for the mouth watering kick you get with this recipe! This is awesome served with some cold brew! Thanks for sharing a recipe that totally rocks!

Help!!! My husband has me making this sauce twice a week! He wants it on his ribs, on his chicken and on his roasts...Amazingly delicious...he even puts it on his potatoes! No more bottled sauce will ever make its way into my cupboard again...FANTASTIC recipe!!!

I can't believe that I haven't reviewed this before because cook my ribs using this method quite often. It is foolproof as far as getting fall of the bone ribs. It deserves a 5 for falling off the bone and the sauce is delicious. I, like a few other reviewers, often use the rub from "Prize Winning Baby Back Ribs" on this site rather than using the red chili pepper. Thank you submitter.

Safe side. I do love the whiskey in it; I'm just not diggin the tomato paste with it.

This is the recipe that got me hooked on allrecipes.com! I did a web search in 2008 and found this recipe; it was soo good that I still use it regularly today. For the ribs, I use any rub I have on hand. The BBQ sauce is heavenly! BBQ sauce lovers such as my family, it’s amazing just how good homemade can be! Whenever we have a big BBQ I triple the BBQ sauce recipe and let it cook for 5-6 hours. It cooks down to a gloppy paste but oh my is it good. In the winter when ribs are on sale (like tonight,) I will cook them in the oven as stated, then peel the foil back and broil for 3-4 min, baste some BBQ sauce on and put it in for 1-2 more min. Let the meat rest and you will be in love! Only recommendation is do not cut back on the fresh onions, your sauce will become too acidic, but if you have baking soda on hand just add a teaspoon, let it bubble, stir and you’ll be fine. Enjoy!

These were wonderful! The sauce was not too sweet and the ribs were juicy and fall off the bone tender! I did only two things differently (which may not have improved the recipe but is just how I've learned to prepare ribs). First I removed the thin membrane from the inner side of the ribs, then I added about 2T of water (mixed w/xtra dry rub) to each of the foil packs before baking to be sure they stayed nice and moist. Excellent sauce prepared exactly as written. Will be making again and again! Thanks for the recipe!!

no other word than AMAZING!!!!

Oh mannnn, these were the BEST ribs!!! I only added 3/4 tsp of liquid smoke, as suggested. My husband was in heaven!! Thanks, Scott!!

This is an amazing recipe...we agree with all the others that said this is probably the best rib and sauce recipe ever! We're gonna try the sauce on chicken next. My husband asked if we could have these ribs 3 times a week! AWESOME!

These ribs are not bad. Search this recipe, it is WAY better, trust me! "Scott Hibb's Amazing Whisky Grilled Baby Back Ribs"

Way to go Scott!! My wife always bragged about her ribs, now she can't wait till I make these again. I can't wait to try these out on a crowd.

WOW! Very good. A little (not much)too sweet, next time I will reduce the brown sugar a little and add a pinch of cyane pepper. Other than that GREAT!

I stayed true to the recipe and was not disappointed!!! It was wonderful! The sauce stuck to the ribs and was, tangy, spicy and sweet. This recipe is a keeper!!

I've made these a few times and they have become our favorite rib recipe. It's the sauce that makes it.

I've made several different types of ribs from several different recipes with pretty good results over the years.This will be my "go to" recipe from now on.Don't forget to peel off the back membrane before baking though.

Fantastic! This was my third try at ribs (the other two times they weren't tender enough) and they were wonderful! I bought regular spare ribs because they were cheaper than baby back ribs. I used tomato paste seasoned with Italian herbs since that is what I had on hand, and I slathered the ribs with a pork dry rub prior to putting the ribs in the oven. These were absolutely wonderful. The ribs were tender and flavorful, and sauce was delicious and worth the time and effort. My family couldn't say enough about them, and my husband said they were as good as the ribs sold by the barbecue man who cooks in a huge smoker grill! This recipe is a DEFINITE keeper!!

Awesome! I live in Memphis, so know a thing or two about bbq, and these are some of the best ribs I have ever had. Definitely a recipe and sauce to keep!!

I posted my scratch-made recipe almost 2 decades ago. Thank you all for your ratings and comments! Allrecipes.com deleted my account many years ago when they started trying to charge for membership, so I can’t login to update the recipe, as there are a few things I have changed with it. Oh well, but thanks again for the positive comments!

The only change was subbing the half cup of water with whiskey and using regular, hot chili powder. Everything else was used and it cooked as per the recipe. BEST RIBS EVER. Literally falls off the bone. I did it all in the oven; for the last half hour I removed the ribs from the foil (drizzling their juices all over them) and coated them with sauce then back in the oven for the remainder of the time. The only thing that slightly disappointed me was the lack of whiskey flavour, even after using much more of it (I used Irish whiskey, Jameson to be exact). I liked the sauce, but expected a little more. Will continue to use this method with a different sauce.

I have been meaning to write this review for a while but just now getting around to it. It's AWESOME! I fixed this for my husband who never brags about anything I fix. Everything is just okay. Well about 3 weeks after I fixed this recipe, he says to me, "Ya know the best thing you have cooked lately were those ribs, they were awesome!" I couldn't believe he waited that long to say anything about it! But if he didn't absolutely love them, he would have never said anything at all! It's terrific!

This recipe is fantastic! An instant hit whenever we make them!

Amazing. These were the last things off the grill at the 4th of july cookout and the first thing gone! If could rate more would be a 10!! Even w/o the whiskey!!

Perfection! I made these exactly as directed (except that I tend to eyeball the spices and adjust flavor to my family's taste) I will never do ribs any other way again.

Amazing....Thank you for sharing Scott, I will be making this again and again....

There is a reason this recipe has a 5-star rating after 600+ reviews. The ribs are just that good!! I made as written and won't change a thing the next time I make them. The sauce is truly wonderful. Thanks Scott for sharing your delicious recipe.

I made these for my son's 9th birthday party (he requested ribs). I've only made ribs once or twice before, but these sounded good so I gave them a try. They were AMAZING. The sauce was to die for and the ribs were so tender. My entire family said they were the BEST ribs they've had EVER (and some of these people have had ribs in many places). Some of the guests who don't normally eat ribs had to try them because everyone was going on and on..... well they loved them too. Great flavor, awesome easy recipe - I will use this again and again. I wouldn't change a thing, but anyone who is super-sensitive to spiciness may want to decrease the chili pepper slightly. They really weren't too spicy, but if you are really sensitive....

Amazing and delicious. Love this recipe.

holy cow. i would give this 10 stars if i could, they were that good. i make ribs all the time but i always cheat and parboil them first to make them tender, then i brush on the sauce and broil them in the end. but i decided to take some time with these and oh my gosh, they were fall-off-the-bone out of this world! my husband and i were wide-eyed throughout the whole dinner, we just couldn't believe how yummy they were. and normally, i do not like spicy ribs but these had the perfect combination of spiciness and sweetness to them, and by the way, the liquid smoke--genius! i don't know why i hadn't heard of this stuff before, it totally made the sauce. i didn't change a thing with the recipe, which is unusual for me--i followed the sauce recipe to a T. the only thing i did differently, and this was by accident, was i sprinkled the ribs with chili powder instead of red chili pepper. thankfully, i realized my mistake before i used the chili powder in the sauce. i don't know how much difference it made but next time i'll use the red chili pepper that the recipe calls for just to see if it makes a difference. will definitely make this recipe again and again and again, THANK YOU SO MUCH SCOTT HIBBS!!!

These were pretty good. I decided to brown the ribs under the broiler, then put them into the crockpot with the sauce. They came out nice and tender and the sauce was good, but a little too tomatoe-y. I thought the sauce could have used a little kick to spice it up.

Definitely a 5 star recipe. These ribs were so tender and tasty. I think next time I will make extra and freeze half for quick grilling in the summer. Thanks for sharing!

I love this recipe.Not only is the sauce good on the ribs, it's good on chicken and pork too. I have to admit that I did cheat a little and I did not grill the ribs. Instead, I placed them on the broiler pan and finished them under the broiler in my oven. Still fabulous! They should be award winning!

I don't know what "ground chili pepper" is, so I used chili powder, and used garlic salt instead of regular salt on the ribs. I also figured, since it is "whiskey ribs" that 2 tsp wasn't nearly enough, so increased that to 2 tbsp. I did the ribs in the morning, and warmed them us just before dinner (covered with foil and a bit of water in the oven at 300* for 20 min), then basted them with sauce and broiled them. This was only because I had other things on the BBQ for a potluck and was trying to cook 3 things at once. The ribs turned out amazing, and I will DEFINITELY do these again. Huge hit with everyone!

Very good ribs!!! They turn out very tender and juicy.

very good sauce, mine didnt thicken as i anticipated, but it was still good. the ribs were very tender. i will be keeping this recipe

These baby back ribs were AMAZING! Mr. Hibb - you have changed my life. Sounds drastic, but the man I am dating was so impressed with my cooking that he is now bragging about my cooking skills everywhere he goes. Just so you know, he has since introduced me to his whole family and they can't wait to try the amazing ribs i made for their son and children. The funny thing about it is that they don't eat pork, but my boyfriend made the exception since they knew how excited I was about trying the recipe on them. Ha, Ha! Now his family wants some... Thank you!

I use this recipe for the sauce only really. I really like Lloyd Rushing "Simple BBQ Ribs" boiling method to prep the ribs. It adds nice flavor and can be done a day ahead. You also don't have to pay to much attention to ribs simmering on the stove so you can do other things while they are cooking. This is a very good sauce. I do put in the liquid smoke even though many shy away from it. I think it adds a nice flavor touch. Make some extra and put in a jar in the frig for a week or so, goes great with chicken too.

I made this recipe for my boyfriend who loves ribs. He said they were the best he has had, he loved them! I wouldnt change a thing! Thanks for the great recipe!

Tender and juicy!

Perfect! I through a few extra spices in the rub. I also didn't have any whiskey so left that out, the ribs were very good and falling off the bone!

Followed another suggestion for prize winning baby backs for the seasoning rub, these were absolutely amazing! Got raves about the sauce and requests for the recipe and the meat was the most tender, fall-off-the-bone meat I've ever had! Only thing I did different was added minced garlic to the onions while they sauteed and omitted the chile pepper bcuz some of my guests cannot have spice, it ended up with the perfect balance of heat regardless. I was told these ribs were equal to, if not better than, restaurant quality ribs. Thanks Scott!

Wow!!! These ribs were outstanding. I tried to make the recipe as written as I had all the ingredients except the whisky (used Tequila). My sauce got really thick after about 45 minutes (high altitude I guess) and it worked very well to coat the ribs and what a great flavor. Thanks Scott for a great recipe I will do all my ribs this way!

The only thing I did differently was that rather than using salt, pepper and cayenne on the ribs while baking was to use a commercial sweet & smoky rub on them. Everything else we did per the recipe. I made 15 pounds worth of ribs for a family gathering and everyone raved about how good they were.

Wow. there is a reason why these ware rated so high by everyone. They are AMAZING! I don't even like BBQ sauce and I could probably drink this out of a cup, it's that good. This will be a regular meal for us from now on. Thank you sooo much for this amazing recipe!

WOW, love love love this recipe! Did not use chili pepper b/c of the kids. All I can say is this is the best bbq I have ever tasted!!

I used this receipe for the first time I ever cooked ribs. For some reason I thought cooking ribs was difficult. Not with this one. Super easy, and the meat just falls off the bone. The majority of the work in this receipe falls on the making of the sauce. I did this the first time. On the plus side the house smells wonderful while making it, but in the long run there are so many great sauces on the store shelves I just think it's easier to go that route. BUT, I have followed the receipe exactly for the cooking and then grilling of the ribs and it is the BEST.

Wow! These were wonderful! The best I've ever had! Thanks for the recipe!

Wonderful, huge hit with my rib loving boyfriend. He asks me to make them all the time and I always make extra BBQ sauce.

Amazing!!! Instead of grilling I put into a glass baking dish, pour all the sauce over and broil for about 5-7 minutes. I dont even like BBQ sauce and I love this sauce!

OMG!!! I have to say that these were the best ribs I have ever eaten/made!! Actually, I made these for the first time last year for a super bowl game get together, and they were a hit!! And guess what I am making this years game..... thanks for a great recipe!!!!

Great sauce! And so versatile- a little sweet for me. I've made it a number of times and sometimes used tomato paste or kethup or tomato paste, have had added lemon juice and apple cider vinegar for some more acid, A1 when we were out of Worcestersire, tobasco instead of the chile powder, fresh garlic instead of powder. Each time delicious!

I pressure cooked the ribs instead of oven baked, the meat was falling off the bone, delicious!! The sauce was out of this world good!! Try this and you'll never want to eat ribs any other way....guaranteed!!

This recipe is the best. We like it so much that we make it every three weeks or so. I have never had better ribs even in the best restaurants.

Best ribs I've ever made and super easy! I didn't have whiskey so I substituted cognac instead and the sauce was still delicious. This recipe is a definite keeper!!

We're from Kansas City, home of the best bbq, so I feel qualified to tell you that this recipe makes great sauce and slow cooking the ribs ensures fall-off-the-bone meaty goodness!

Freekin ridiculously amazing!!!! You wanna impress your friends, family, wife....? You gotta make this for any backyard BBQ. First time of many. Guaranteed.

We absolutely loved this recipe and feel fortunate to have found it! The ribs turned out perfect. We made and used the sauce that's included in this recipe and actually preferred it over Stubb's Original BBQ Sauce, which surprised us. We can't wait to make this recipe again for friends and family to show it off. I'm uploading a photo for everyone to see. I can't recommend this recipe enough.

Fantastic amazing recipe. The BBQ sauce is totally rockin. Worth the time and effort.

OH MY GOSH!!! My mom and I made these for Mothers Day and they were a HUGE hit!! I'm not a person that likes to be waiting for food for HOURS!! But let me tell you, these are worth waiting for!! They are the best, most tender ribs I have ever had in my life!! You wont regret making these delicious ribs!!! One thing we did do though is doubled the sauce, it does cook down and if you are a family who likes extra sauce after the ribs are done, then you are going to want to do this!!! I'm making them tonight for dinner too!! Thanks for sharing your recipe Scott!!! I also tried this with wings, and OMG mmmmmm!!!! This is seriously the best BBQ sauce ever!!!!

This was phenonminal!!!!!!!!!!! i made it exactly as is and it was finger licking good, i mean so very good. I will never change this recipe nor will i ever make ribs another way. i was so happy to get good weather today so i could go and grill them, perfect. Scott if i knew you i'd kiss you!!! thank you for a awesome recipe.

Best ribs I ever made. My family agrees.

Used for the BBQ sauce - very good!

Yummy! I have made these twice. First time with this exact recipe and the second time I used rib rub. I prefer the extra flavor the rib rub adds, but both are delicious! This sauce is absolutely wonderful!!!

Responses from my BBQ guests.... Guest #1: Sweet, tender, juicy, yummy goodness. Guest #2: Yumm-dili-ocious. Guest #3: A party in my mouth and everyone is coming. Guest #4: This particular guest normally does not eat ribs...(sad, but true)...but stated that he could eat these everyday. Guest #5: This is my new favorite thing that you make! The meat turned out to be incredibly tender...the meat fell off the bone!!! The sauce was great. I ended up adding more whiskey, honey, sugar, molasses and liquid smoke (I honestly can't tell you how much because I don't know). If you go to the store and find they have different types of liquid smoke...I recommend getting mesquite flavored. Also, I took the advise from another review and added about a tablespoon of water to each "packet" of meat while cooking it in the oven. Lastly, once the sauce cooked down to a consistency I liked I put it in the blender to smooth it out...I have to say this sauce is quite tasty!!!! This is a super tasty recipe that all my Pride party guests enjoyed!!!!!!

I made these over the weekend and omg...they are to die for. Didn't change a thing! This is a keeper!

This recipe was AWESOME! Family loved it and it's now our very favorite BBQ recipe! Do not hesitate to try this recipe, you will not be sorry. Thank U Scott!!!