grilling, Pork, Ribs

Baby Back Party Ribs with Pendleton® Whisky Sauce

  • Preparation
    1 hour
  • Cook Time
    3 hours
  • Serves
    8
  • Difficulty
    5

Behind The Recipe

Party Ribs with a Side of Pendleton® Whisky

Party ribs are all about bringing big flavor to your gatherings without the long wait. These ribs are individually cut before smoking, making them quicker to cook and easier to serve. Nexgrill and Pendleton® Whisky have teamed up to serve up this BBQ staple’s tastiest iteration yet, introducing a Pendleton® Whisky Sauce that adds a rich, smoky-sweet layer to the tender pork. Digging into this collaboration ensures your next cookout isn’t only about great food, but also enjoying the company of friends and family with a delicious, spirited twist.


Ingredients

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 Pendleton® 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. Pendleton® Whisky
  • ¼ tsp. cayenne pepper

Preparation


  1. Soak wood chips in Pendleton® Whisky for at least one hour (but no longer than overnight), using just enough whisky to submerge the wood chips. 
  2. Flip ribs meat side down and separate each rib by cutting between the bones.
  3. Apply olive oil binder to ribs and season generously with salt and pepper. 
  4. Preheat Oakford to 300°F for the Party Ribs.
  5. Preheat a separate oven to 325°F for the Pendleton® Whisky Sauce.

Cooking Instructions


  1. 1

    Once your Oakford is hot and ready, smoke the ribs at 300°F using the whisky-smoked wood chips, flipping occasionally for up to 2 hours or until they reach 175°F.

  2. 2

    While the ribs cook, we’ll start on the Pendleton® 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. 3

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

  4. 4

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

  5. 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. 6

    Squeeze sides of garlic until pasty roasted garlic emerges.

  7. 7

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

  8. 8

    Stir lemon juice, onion, Pendleton® Whisky (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. 9

    Once ribs reach 175°F, transfer them over to a foil pan, add pats of butter, brown sugar, and ½ cup Pendleton® Whisky Sauce on top of ribs. Mix together to incorporate and cover with aluminum foil.

  10. 10

    Place foil pan into smoker for another 30-60 minutes or until the ribs reach 200°F.

  11. 11

    Remove from smoker, let cool, stir to ensure an even coating, and serve with remaining Pendleton® Whisky Sauce.

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