This one is far too good not to share.  You could use your own fave barbecue sauce but if you don’t mind simmering up this amazing mixture of tangy spicy rich thick sauce, please do feel free to use over and over and over again.  At the beginning of each season I make up a batch and bring it onboard.  Two cups of this sauce goes a long way, keeps well refrigerated and is great slapped on not only ribs but is great on burgers, steaks, fish and chicken.  I’ve even slathered on  the odd slice of bacon or two.

After being asked if ribs can be cooked in the Omnia stove top oven, I decided to try it out…and the answer is definitely yes!  You won’t get the grill marks of course and the sauce won’t caramelize as it would done on the bbq but the sauce does thicken up further during cooking and it clings to the meat very nicely and there is absolutely no sacrificing tenderness.  I would add, having enjoyed these both grilled and Omnia-ed, I found the Omnia to be a tad more tender and juicy than the grilling method. If cooking one whole rack of ribs you will need to cook in two batches and having the grill insert for the Omnia is a plus.




Serves: 2 servings
  • what you will need for the sauce
  • 2 tablespoons vegetable oil
  • ½ cup minced onion
  • 1 cup water
  • ½ cup tomato paste
  • ½ cup white vinegar
  • ½ cup brown sugar
  • 2½ tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • ¼ teaspoon coarsely ground black pepper
  • 1¼ teaspoons liquid smoke flavoring
  • ⅓ cup Irish whiskey
  • 2 teaspoons garlic powder
  • ¼ teaspoon paprika
  • ½ teaspoon onion powder
  • 1 tablespoon dark molasses
  • ½ tablespoon ground red chile pepper
  • what you will need for the ribs
  • 2 racks of baby back ribs
  • 1 can Guinness beer
  • ⅓ cup Irish whisky
  1. Remove the membrame from the back of each rack
  2. Cut into pieces, about 4" each.
  3. Place Guinness and ⅓ cup of whiskey into pressure cooker
  4. Add rib pieces.
  5. Place lid and set pressure cooking on high for 35 minutes.
  6. While ribs are cooking, in a saucepan heat oil and sauté onion until soft and translucent.
  7. Throw in the rest of the sauce ingredients and simmer until rich and thick, about 1 hour.
  8. When pressure is released, carefully remove ribs from liquid.
  9. Slather generously with sauce on all sides.
  10. Set grill on high and cook ribs until sauce caramelizes on each side.

  11. Update for Omnia stove top users:
  12. After removing the ribs from the pressure cooker, slather generously with sauce. Heat base plate on high for 5 minutes. Place sauced ribs in Omnia baking pan (you will need to cook in 2 batches for 1 rack of ribs) cover and set on base plate cooking on high for 5 minutes. Reduce heat to medium and continue to cook for an additional 15 minutes. The surface of the ribs won’t be charred and sauce caramelized as on a grill but there will be no sacrifice in flavour or tenderness. I promise!


  1. Very good baby ribs recipe, the sauce is so tasty! Bravo.

  2. […] chanelling my Irish roots today.  Some tasty Irish Whiskey Baby Back Ribs (recipe here) are crisping on the grill as I write this and some delicious Colcannon (recipe here) has been […]

  3. […] had some leftover Irish Whiskey Sauce from our rib feast (recipe here) but you could use some of the reserved cooking liquid to coat the shredded meat before grilling or […]

  4. […] bit of extra effort and that caramelized sweetness surrounding each bite was pure pork heaven. ( Recipe here) but your fave bbq sauce will work just fine.  The horseradish dipping sauce is something I […]

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