Bourbon Baby Back Ribs Recipe
Baby back pork ribs get extra tender thanks to low and slow cooking on indirect heat. The bourbon-based barbecue sauce balances tangy, sweet, and spicy.
Recipe Facts
Ingredients
For Bourbon Sauce:
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1 tablespoon vegetable oil
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2 bunches scallions, white and light green sections finely chopped
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1 1/3 cups chopped white onion
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8 large garlic cloves, minced
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1 cup light brown sugar
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6 ounces tomato paste
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1 cup ketchup
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2/3 cup whole grain Dijon mustard
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2/3 cup water
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1/3 cup apple juice
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1/2 cup apple cider vinegar
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1/2 cup Worcestershire sauce
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1/2 tablespoon ancho chile powder
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1 tablespoon ground cumin
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1 cup bourbon, such as Knob Creek
For Ribs:
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2 teaspoons cayenne pepper
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1 tablespoon chili powder
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1 1/2 teaspoons ground cinnamon
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1 tablespoon dry mustard
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2 1/2 tablespoons cumin
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1 1/2 teaspoons ground cardamom
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1 tablespoon coarse salt
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1 tablespoon olive oil
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6 pounds baby back pork ribs
Directions
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Make Sauce: Heat vegetable oil in a large saucepan over medium high heat. Add scallions and onions and sauté until soft, about 6 minutes.
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Add garlic and continue to sauté until tender, about 8 minutes.
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Add brown sugar, tomato paste, ketchup, mustard, water, apple juice, apple cider vinegar, Worcestershire sauce, Ancho chili powder, and cumin to pot. Whisk until combined.
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Add bourbon and whisk until combined. Cook sauce, stirring occasionally, until reduced to a thick sauce, about 1 hour 15 minutes.
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Make ribs: In a small bowl, whisk together cayenne, chili powder, cinnamon, mustard, cumin, cardamom, and salt.
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Rub ribs all over with olive oil. Rub spice mixture over ribs to coat. Let rest in refrigerator, covered, overnight.
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Preheat oven to 225°F. Wrap ribs in foil and cook for 1 hour 30 minutes.
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Preheat a gas or charcoal grill to 225°F using indirect heat. To heat only one side on a charcoal grill, simply push the coals to one side. On a gas grill, turn off all the burners except one or two. Use an oven thermometer to make sure that heat stays constant throughout cooking.
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Place ribs on indirect heat side of the grill. Close the grill.
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Cook ribs on grill for 1 1/2 to 2 1/2 hours, until meat is tender. When picked up with tongs and lightly bounced against grill, the skin of the ribs should crack.
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Remove ribs to a platter and brush all over with sauce. Raise grill temperature to 400°F and place ribs on heat. Cook each until browned and caramelized, about 4 minutes per side.
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Slice meat into individual ribs. Serve with extra sauce on the side.
Special Equipment
Charcoal or gas grill
This Recipe Appears In
Nutrition Facts (per serving) | |
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691 | Calories |
39g | Fat |
46g | Carbs |
39g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 691 |
% Daily Value* | |
Total Fat 39g | 50% |
Saturated Fat 12g | 62% |
Cholesterol 127mg | 42% |
Sodium 1690mg | 73% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 4g | 15% |
Total Sugars 32g | |
Protein 39g | |
Vitamin C 19mg | 96% |
Calcium 207mg | 16% |
Iron 6mg | 36% |
Potassium 1058mg | 23% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |