Whisky Ribs in Foil – Tender Ribs With Whisky BBQ Sauce

Whisky ribs in foil aren’t classic low & slow BBQ – but they’re damn good anyway. The foil helps tenderize the meat faster and makes the recipe extra convenient on a gas grill, where you can easily switch between indirect and direct heat.

Here the sauce carries much of the flavor: sweetness, acidity, chili, Worcestershire and a little whisky.

For more rib ideas, see our collection of rib recipes.

The original contained liquid smoke. I’m skipping it here since the ribs are being cooked on the grill anyway.

Prepare the Ribs

Remove the membrane on the bone side and trim off loose bits of fat. Season with salt, black pepper and chili.

Phase One – Indirect in Foil

Set up the grill for indirect heat at around 285–300°F. Wrap the ribs tightly in foil and place them over indirect heat.

After about 2 h, start checking them. The exact time depends on whether you’re using baby back ribs or spare ribs and how thick they are. The foil partly steams the meat, so don’t wait until they fall apart completely – they still need to hold up through the final finish.

Make the Whisky BBQ Sauce

Gently sauté the onion in the oil for about 5 min. Add water, tomato paste, vinegar, brown sugar, honey, Worcestershire sauce, salt, pepper, whisky, garlic powder, paprika, onion powder, syrup and chili.

Bring to a boil, lower the heat and let simmer until the sauce is glossy and thick.

Finish Over Direct Heat

1. Carefully take the ribs out of the foil.
2. Set up the grill for direct medium to high heat.
3. Grill the ribs briefly on both sides to build a surface.
4. Brush with the sauce only once you have the heat under control. The sugar in the sauce can burn quickly.
5. Feel free to build 2–3 thin layers of glaze instead of one thick one.

How Do You Know When They’re Done?

The meat should have pulled back from the bones, and the ribs should bend nicely when you lift them. If you want competition-style ribs, the meat should still have a little chew. If you want more fall-off-the-bone, you can let the foil phase run longer.

Why Foil?

Foil locks in moisture and heat and makes the ribs tender faster. The downside is that the bark softens, which is why the direct finish is so important here.

This isn’t the method I choose when I want to maximize smoke and bark. But when you want tender, sticky ribs without a whole day at the smoker, it works really well.