Who’s ready for Memorial Day Weekend?! Here’s a sweet-and-smoky baby back rib recipe that is a must try! These ribs are the perfect recipe for your BBQ this weekend! Just remember to make plenty!
- 4 to 6 racks of baby back rips
- 1/2 cups of good quality bourban
- 1/3 cup of bourbon
- 1/4 cup of Dijon mustard
- 3 tablespoons of favorite hot pepper sauce
- 2 tablespoons of Worcestershire sauce
- 2 teaspoons of paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 3 tablespoons of coarse salt
- 3 tablespoons of packed brown sugar
- 3 tablespoons of paprika (regular or smoked)
- 2 tablespoons of ground black pepper
- 1 tablespoon of garlic powder
Bourbon Barbecue Sauce
- 2 cups of ketchup
- 1/2 cup of mild-flavored molasses
- 2 cups of hickory wood chips
- 2 cups of beer
- SAUCE: Bourbon Barbecue Sauce (see note).
- Remove the thin membrane on the back of the rips-starting at one end of the rack and pulling toward the other.
- Cut the ribs into four or five portions.
- Place the ribs in a large roasting pan and pour the bourbon over them.
- Chill them for about an hour, turning the rips often.
- Pour off and discard the bourbon.
- Meanwhile, whisk together all the rub ingredients in a small bowl.
- Sprinkle the rub mixture over both sides of the ribs.
- Refrigerate for one hour.
- Meanwhile, place the wood chips in a medium bowl and pour the beer over them
- Let stand for one hour.
- Preheat or prepare the grill for indirect cooking-meaning you will cook the ribs away from the heat source.
- Remove 1 cup of the wood chips from the beer and drain.
- Scatter the chips over the coals.
- Fill a foil loaf pan halfway with water and place opposite the coals.
- Place grill grate on grill.
- If using gas grill, put the soaked chips in a foil packet with the oles poked in it or use a smoker box.
- Arrange the ribs on the grate above the loaf pan and away from the direct heat.
- Close the lid, positioning the top vent directly over the ribs.
- Check the temperature by placing the stem of an instant-read thermometer through the vent with the gauge on the outside-it should register about 325 degrees.
- After about 40 minutes, the temperature will start dipping down, but don’t let it fall below 275 degrees.
- Adjust vents if needed by opening them wider to increase the heat or closing to decrease the heat.
- You can heat more charcoal briquettes in a charcoal chimney starter to have ready in case the temperature dips below 275 degrees.
- Use tongs to add briquettes.
- If you need to add more wood chips, drain the remaining 1 cup of wood chips and sprinkle over the charcoal.
- Place the grate with the ribs back on the grill, cover and continue cooking until the rips are very tender and the meat pulls away from the bones-about 45 minutes longer.
- During the last 15 minutes of grilling, brush on the sauce.
- To make the Bourbon Barbecue Sauce: In a large, heavy saucepan, whisk together 2 cups of ketchup, 1/2 cup of mild-flavored molasses, 1/3 cup of bourbon, 1/4 cup of Dijon mustard, 3 tablespoons of your favorite hot pepper sauce, 2 tablespoons of Worcestershire sauce, 2 teaspoons of paprika, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder.
- Bring to a boil over medium heat, stirring occasionally.
- Reduce the heat to medium-low and simmer, uncovered, stirring frequently, until the sauce thickens and the flavors blend-about 15 minutes.