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Erich Soll’s Fightin’ Irish Whiskey Sauce Ribs


Rub & Smoke

1 lb. Brown Sugar
3 tbsp. Paprika
1 ½ tbsp. Granulated Sugar
1 ½ tbsp. Onion Powder
3 tbsp. Black Pepper
½ tsp. Cayenne Pepper
½ tsp. Cumin
1 ½ tbsp. Mustard Powder
2 tbsp. Salt
¾ tbsp. Chile Powder

Fightin' Irish! Whiskey Sauce

1 Red Pepper
2 Poblano Peppers
2 tbsp. Oil
1 Medium Onion – diced
8 Garlic Cloves
2 Cups Brown Sugar
1 ½ Cup Sweet Mater Soll Sauce (see below)
½ Cup Lea & Perrins Worcestershire Sauce
½ Cup Apple Cider Vinegar
2 Cups Irish Whiskey (your choice)
2 Cups Spicy Mustard

Sweet Mater Soll Sauce

1 ¾ Cup Ketchup
1/3 Cup Apple Cider
¼ Cup Molasses
3 tbsp. Lea & Perrins Worcestershire Sauce
¼ Cup Brown Sugar
½ tsp. Garlic
½ tsp. Onion
½ tsp. Mustard
½ tsp. Salt
½ tsp. Pepper


Rub & Smoke

Mix all dry ingredients well. Use ¼ lb. of rub per rib. Start in the center of rack, pressing to form a crust over entire rib, about ½" thick.
Place in smoker at 250 degrees for 3 ½ hours until tender. Meat separates from bone, but does not fall off.

Fightin' Irish! Whiskey Sauce

Blacken ppper on the grill; remove seeds and skins; place in medium stock pot and sauté with onions and garlic until onions are translucent. Add all remaining ingredients except whiskey. Simmer 12-15 minutes. Let cool. Puree in blender. Add whiskey. (This will last for 2 weeks in an air tight container in the refrigerator.)

Sweet Mater Moll Sauce

Mix well.