Whiskey and honey ribs with small onions are an incredibly flavorful and savory dish that will satisfy every carnivorous craving. The combination of the tender and smoky ribs, the sweetness of the honey glaze, and the sharpness of the create a complex flavor profile that is sure to impress even the most discerning of palates. Additionally, the small onions add a subtle crunch to the dish and complement the flavors perfectly.

To make the perfect whiskey and honey ribs with small onions, you will need a few key ingredients. First and foremost, you will need about 2 lbs. of pork ribs, either baby back or St. Louis-style. The key here is to choose high-quality meat and ensure that it is prepared properly for optimal tenderness and flavor.

For the whiskey and honey glaze, you will need a cup of good quality whiskey, such as bourbon or rye, along with a cup of honey. You will also need a quarter cup of apple cider vinegar, half a cup of ketchup, a tablespoon of Worcestershire sauce, and a teaspoon each of garlic powder, onion powder, smoked paprika, salt, and pepper. Mix all of the ingredients together in a bowl and set aside.

To prepare the small onions, you will need about a dozen small onions, peeled and halved. You will also need two tablespoons of olive oil, a teaspoon of salt, and a teaspoon of pepper. In a small bowl, mix together the olive oil, salt, and pepper. Toss the onions in the mixture until coated evenly.

To cook the ribs, preheat your oven to 300 degrees F. Arrange the ribs in a roasting pan and brush them with the whiskey and honey glaze. Cover the pan with foil and bake for about 2 hours, or until the ribs are tender and cooked through. If you prefer, you can also cook them on the grill, brushing them with the glaze as they cook for a smoky and charred flavor.

Meanwhile, heat a large skillet over medium heat and add the onion mixture. Cook for about 10 minutes, stirring occasionally, until the onions are soft and golden brown.

Once the ribs are done, remove them from the oven (or grill) and brush them with the remaining glaze. Let them rest for about 5 minutes before slicing into individual portions. Serve with the sautéed onions on the side.

The combination of flavors in this dish is truly exceptional. The sweetness of the honey and the sharpness of the whiskey create a perfect balance, while the smoky and tender ribs are complemented by the crunchy texture of the small onions. This is the perfect dish for a special occasion or a memorable dinner party, but it is also simple enough to make on a weeknight.

If you are looking for a delicious and impressive way to showcase your cooking skills, give whiskey and honey ribs with small onions a try. Your taste buds will thank you!

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