This weekend the folks from Sawtooth Pellet Grills will be cooking out at the D&B stores in Caldwell, Nampa, Meridian, Ontario, and Pendleton. Samples of grilled meats will be available from noon to 3pm. The idea is to let D&B customers at those stores learn first hand just how well these grills work.

In honor of these pellet grill demonstrations, I got to thinking, “you can’t beat a good ‘ol fashion ribs recipe.” So I headed over to and the recipe section of the Sawtooth Pellet Grills website to find a couple of great recipes that you could try this weekend.

Is your mouth watering yet?

Scott Hibb’s Amazing Whiskey Grilled Baby Back Ribs

This is a savory, tender, meat-sliding-off-the-bone preparation that you’ll love. This version of the recipe yields four servings.


2 (2 pound) slabs baby back pork ribs

coarsely ground black pepper

1 tablespoon ground red chile pepper

2 1/4 tablespoons vegetable oil

1/2 cup minced onion

1 1/2 cups water

1/2 cup tomato paste

1/2 cup white vinegar

1/2 cup brown sugar

2 1/2 tablespoons honey

2 tablespoons Worcestershire sauce

2 teaspoons salt

1/4 teaspoon coarsely ground black pepper

1 1/4 teaspoons liquid smoke flavoring

2 teaspoons whiskey

2 teaspoons garlic powder

1/4 teaspoon paprika

1/2 teaspoon onion powder

1 tablespoon dark molasses

1/2 tablespoon ground red chile pepper

Whiskey Ribs


  1. Preheat oven to 300 degree F (150 degrees C).
  2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  3. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
  4. Preheat an outdoor grill for high heat.
  5. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they’re grilling, just before you serve them (adding it too early will burn it).

Each serving has about 1,043 calories.





What goes better with pork than a nice grilled pineapple? This Grilled Pineapple recipe, which came from the Sawtooth Pellet Grills website, will pair phenomenally with these BBQ Ribs.

Pineapple GrilledGrilled Cinnamon Sweet Pineapple rings!

You can’t eat just one ring!


1 fresh pineapple – peeled, cored and cut into rings

1/4 cup canned coconut milk

1/2 cup cinnamon sugar


  1. Preheat a grill for medium heat. When the grill is hot, lightly oil the grate.
  2. Place the coconut milk and cinnamon sugar into separate dishes. Dip slices of pineapple into coconut milk, then coat in cinnamon sugar.
  3. Grill slices for 6 minutes on each side. Remove to plates, and serve.
  1. Sue Baker says:

    Both recipes sound terrific! My only question is: why would anyone make only four servings? I’d eat that much all by myself! Make lots and invite your friends. The calorie count is way too high-I wouldn’t tell anyone, just enjoy it and do extra chores tomorrow to burn it off!

  2. Justin says:

    I do the pineapple in Black Seal dark rum, brown sugar and a touch of molasses and chili powder. Don’t need too much brown sugar and molasses, but you can put in a surprising amount of chili powder.

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