Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce

Sweet-and-Smoky Baby Back Ribs with Bourbon Barbecue Sauce

152

Ingredients

  • 6 pork back ribs (baby, racks)
  • 1 cup bourbon
  • 3 tbsps coarse salt
  • 3 tbsps dark brown sugar (packed)
  • 3 tbsps paprika
  • 2 tbsps ground black pepper
  • 1 tbsp garlic powder
  • 1 tsp ground cumin
  • 2 cups chips (hickory wood)
  • 2 cups beer
  • sauce (Bourbon Barbecue)
Total Time
50 min

Preparation

Arrange ribs in large roasting pan. Pour bourbon over. Chill 30 minutes, turning ribs often. Pour off and discard bourbon.

Whisk salt and next 5 ingredients in medium bowl. Sprinkle spice mixture on both sides of ribs. Let stand 1 hour.

Place wood chips in medium bowl. Pour beer over; let stand 1 hour. Place handful of torn newspaper in bottom of charcoal chimney. Top newspaper with 25 charcoal briquettes. Remove upper rack from barbecue. Place chimney on lower grill rack.

Light newspaper and let charcoal burn until ash is gray, about 30 minutes.

Open 1 bottom grill vent. Turn out hot charcoal onto 1 side of lower rack. Using metal spatula, spread charcoal to cover approximately 1/3 of rack. Remove 1 cup wood chips from beer and drain (keep remaining chips in beer). Scatter drained chips over coals (avoid using too many wet chips, which may douse the fire). Fill foil loaf pan halfway with water and place opposite the coals on lower grill rack.

Place upper grill rack on barbecue. Arrange ribs on upper grill rack above loaf pan. Cover barbecue with lid, positioning top vent directly over ribs. Place stem of candy thermometer through top vent, with gauge on outside and tip near ribs (thermometer should not touch meat or grill rack); leave in place during cooking. Check temperature after 5 minutes. Use top and bottom vents to maintain temperature between 275°F and 325°F, opening vents wider to increase heat and closing to decrease heat. Leave any other vents closed.

After 45 minutes, use technique described earlier to light an additional 15 charcoal briquettes in same charcoal chimney set atop nonflammable surface. When temperature of barbecue falls below 275°F, use oven mitts to lift off upper rack with ribs; place rack with ribs on heatproof surface. Using tongs, add hot gray charcoal from chimney to bottom rack. Drain remaining 1 cup wood chips; sprinkle over charcoal. Reposition upper rack on barbecue, placing ribs above loaf pan. Cover with lid. Grill until ribs are very tender and meat pulls away from bones, about 45 minutes longer, brushing with 3/4 cup Bourbon Barbecue Sauce the last 15 minutes of cooking.

Transfer ribs to platter. Brush with 3/4 cup more barbecue sauce. Serve, passing remaining sauce separately, if desired.

See a problem? Let us know

Nutrition Facts

Amount Per Serving
Calories 500 Calories from Fat 200
% Daily Value *
Total Fat 22g 34%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2180mg 91%
Potassium 1120mg 32%
Total Carbohydrate 44g 15%
Dietary Fiber 4g 16%
Sugars 7g
Protein 5g
Vitamin A 35%
Vitamin C 25%
Calcium 4%
Iron 15%

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy
Now available for iPhone

The Ultimate Recipe Inspiration App

DOWNLOAD FOR FREE #