Fireball Whisky Ribs Will Be Your New Grilling Go-To

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The weather warming up can only mean one thing…grilling. If you want to step up your game, we have just the thing with this homemade Fireball Whisky BBQ sauce. For this recipe, I am focusing on pork ribs, but this would also go great on chicken, or whatever you like to eat with BBQ sauce.

Prepare your ribs one of two ways. If you have a smoker, smoke the ribs at about 225 degrees for 4 hours or so. Then you can finish them with a char on the grill.

If you don’t have a smoker, cook them in the oven at about 300 degrees for 2.5-3 hours, just before they are falling apart tender, then, finish them on the grill to get a good char. About 5 minutes a side. The last 20 minutes of cooking is where you will add this AMAZING Fireball sauce. Or, if you prefer, save it for dipping, and leave the ribs dry, and serve with sauce on the side.

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Fireball Whiskey Barbecue Sauce:

1 teaspoon extra virgin olive oil
1/2 onion, diced
4 cloves of garlic, minced
3/4 cup Fireball Cinnamon Whiskey*
2 cups Ketchup
1/3 cup apple cider vinegar
1/4 cup Worcestershire sauce
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper flakes
1 teaspoon Frank’s Red Hot Sauce (optional)**


In a medium saucepan over medium-high heat, add olive oil and tilt sauce pan until bottom is coated with oil. Add onion and garlic and sautfor a couple minutes until onions are translucent. Pour in the Fireball Whiskey and stir together to combine. Bring to a boil and reduce heat to medium-low and let simmer for about 10 minutes (the onions should become soft).

While the onions, garlic, and whiskey are simmering, in a medium bowl combine the ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, cayenne pepper, and hot sauce. Stir to combine.

When the onions have finished cooking in the whiskey, add the sauce mixture and stir together. Turn the heat back up to medium high and bring back to a boil. Once the barbecue sauce is boiling again, turn the heat back down to medium-low and let simmer for 20 to 30 minutes. Taste the sauce and salt and pepper to taste. If you would like the sauce a little sweeter, then add 1 tablespoon at a time of brown sugar. If you prefer a spicier heat, then add 1 teaspoon of hot sauce at a time.

Store any unused barbecue sauce in airtight container and refrigerate for up to 2 weeks.

h/t What’s Cooking America

A beer bottle on a dock



A beer bottle on a dock